It’s been quite a while since I’ve discovered vegan cauliflower wings and needless to say, they’ve always looked quite tempting to me. However, I always thought it would be an effort to make them, so I put it off as something to try in the future.

Now I finally tried them and as expected I felt like I should have made them way sooner. These wings had such a spicy and rich flavor, that it turned the bland salad I was having into a flavor explosion! I just threw them on lettuce and leftover pulp from juicing, added my usual tahini dressing and devoured the whole plate. And then another one. 🙂 They are not super crispy, but stay a bit soft even when baking, but they taste amazing nonetheless!

Ingredients:

• 1 small head of cauliflower
• 1 cup (120g) all-purpose flour
• 1 tsp onion powder
• 0.25 tsp salt
• 0.5 cup (120ml) water

For the sauce:

• 2 tsp sesame oil
• 0.5 inch (1,5cm) ginger
• 1 clove garlic
• 3.5 Tbsp maple syrup
• 2.5 Tbsp soy sauce
• 2 Tbsp tomato paste
• 1 tsp Sriracha

Instructions:

1. Pre-heat the oven to 425°F (225°C) and line 1- 2 baking sheets with parchment paper. Cut the cauliflower into florets and chop ginger & garlic.
2. Mix the flour, onion powder and salt in a bowl. Add 0.5 cup water and mix well. If the batter is too thick, continue adding 1 Tbsp of water at a time until the right consistency is reached. It should be thick enough to stay on the cauliflower, but thin enough that it evenly spreads around the florets.
3. Dip each of the cauliflower florets into the batter to coat them evenly, then place them on the baking sheet with some space between them.
4. Bake the cauliflower for 25-30 minutes or until browned.
5. Meanwhile, saute the garlic & ginger in sesame oil in a small saucepan for about 2 minutes over medium-low heat, stirring frequently.
6. Add the rest of the sauce ingredients and stir well. Continue cooking on medium-low heat, for about 5 minutes, while stirring frequently. Then turn the heat off.
7. Take the cauliflower out of the oven and gently mix it with the sauce in a large bowl. Then spread it out on the baking sheet again and return it to the oven for 2- 4 minutes, but be careful not to burn it. Take it out of the oven and sprinkle with sesame seeds.

Spicy Cauliflower Wings

2017-07-23 19:05:37

Baked cauliflower wings with sesame, which go great on a salad or as a side dish.

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Ingredients

1. 1 small head of cauliflower
2. 1 cup (120g) all-purpose flour
3. 1 tsp onion powder
4. 0.25 tsp salt
5. 0.5 cup (120ml) water

For the sauce

1. 2 tsp sesame oil
2. 0.5 inch (1,5cm) ginger
3. 1 clove garlic
4. 3.5 Tbsp maple syrup
5. 2.5 Tbsp soy sauce
6. 2 Tbsp tomato paste
7. 1 tsp Sriracha

Instructions

1. Preheat the oven to 425°F (225°C) and line 1- 2 baking sheets with parchment paper. Cut the cauliflower into florets and chop ginger & garlic.
2. Mix the flour, onion powder and salt in a bowl. Add 0.5 cup water and mix well. If the batter is too thick, continue adding 1 Tbsp of water at a time until the right consistency is reached. It should be thick enough to stay on the cauliflower, but thin enough that it evenly spreads around the florets.
3. Dip each of the cauliflower florets into the batter to coat them evenly, then place them on the baking sheet with some space between them.
4. Bake the cauliflower for 25-30 minutes or until browned.
5. Meanwhile, saute the garlic & ginger in sesame oil in a small saucepan for about 2 minutes over medium-low heat, stirring frequently.
6. Add the rest of the sauce ingredients and stir well. Continue cooking on medium-low heat, for about 5 minutes, while stirring frequently. Then turn the heat off.
7. Take the cauliflower out of the oven and gently mix it with the sauce in a large bowl. Then spread it out on the baking sheet again and return it to the oven for 2- 4 minutes, but be careful not to burn it. Take it out of the oven and sprinkle with sesame seeds.

By Nadine // Our Vegan Revolution

Adapted from Yup...it's Vegan!

Adapted from Yup...it's Vegan!

Our Vegan Revolution https://www.ourveganrevolution.com/

Zutaten:

• 1 kleiner Blumenkohl
• 120g Mehl
• 1 TL Zwiebelpulver
• 0.25 TL Salz
• 120ml Wasser

Für die Soße:

• 2 TL Sesamöl
• 1,5cm Ingwer
• 1 Knoblauchzehe
• 3.5 EL Ahornsirup
• 2.5 EL Sojasoße
• 2 EL Tomatenmark
• 1 TL Sriracha

Zubereitung:

1. Den Ofen auf 225°C vorheizen und 1 – 2 Backbleche mit Backpapier auslegen. Blumenkohl in Röschen schneiden und Ingwer & Knoblauch fein hacken.
2. Das Mehl mit dem Zwiebelpulver und Salz in einer Schüssel mischen. 120ml Wasser hinzufügen und gut mischen. Nun esslöffelweise Wasser hinzufügen, bis der Teig die richtige Konsistenz hat. Er sollte so dick sein, dass er sich auf dem Blumenkohl hält, aber flüssig genug, dass er sich gleichmäßig um den Blumenkohl verteilt.
3. Nun jedes Röschen in den Teig dippen, sodass sie gleichmäßig bedeckt sind und dann alle Stücke mit etwas Abstand auf dem Backblech auslegen.
4. Den Blumenkohl für 25- 30 Minuten backen.
5. Den Knoblauch & Ingwer in Sesamöl in einer kleinen Pfanne für etwa 2 Minuten bei niedriger bis mittlerer Hitze andünsten.
6. Die restlichen Zutaten für die Soße unter Rühren hinzugeben. Bei niedriger bis mittlerer Hitze für etwa 5 Minuten weiter köcheln und gut rühren, dann vom Herd nehmen.
7. Nun den Blumenkohl aus dem Ofen nehmen und in einer großen Schüssel vorsichtig mit der Soße vermischen. Nun die gleichmäßig benetzten Stücke wieder auf dem Backblech auslegen und noch einmal 2- 4 Minuten im Ofen backen und aufpassen, dass sie nicht verbrennen. Dann aus dem Ofen nehmen und mit Sesam garnieren.