This weekend my best friend begged me to make Cauliflower wings because I made them for the super bowl and she fell in love with them. I forgot how good these were. They are sweet yet spicy, sticky yet crunchy. They are so addicting, before you know it they are gone.
- 3/4 cup Gluten free flour
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon Garlic powder
- 1/2 cup dairy free milk
- 6-8 Tablespoon water
- 1 head cauliflower, large stalks removed, cut into bite-size pieces
- 1/4 cup sriracha
- 2 tsp melted vegan butter
- 3 Tablespoons maple syrup, honey, agave
- 2 Tablespoons water
Step 1: Preheat oven to 400 F and line a baking sheet with parchment paper (it will stick to anything else even foil).
Step 2: Mix dry batter ingredients together, and then add milk and 6 Tablespoons water to start. Stir with a fork until well combined. You want the batter to look like pancake batter, not too thick but not too runny- too runny.
Step 3: Coat the cauliflower with the batter. Shake off excess and place on baking sheet.
Step 4: Bake for 25 minutes. while they bake, prepare the sauce by mixing together all the sauce ingredients.
Step 5: When the cauliflower is done, remove from oven and dip in the glaze 1-2 pieces at a time. Shake off excess with a fork. I do this step twice with each piece
Step 6: Place them back on baking sheet and bake for another 10-15 minutes, or until caramelized on the edges.
Step 7: Let cauliflower cool slightly and then serve immediately. If you have any left over then reheat in the oven at 350 F for 10 minutes.