These vegan cauli wings are baked and not fried but still have an insanely crispy and crunchy golden outer crust. They are mixed with the perfect spicy, sticky, sweet and garlicky sauce made with of course my fav hot sauce and other simple store cupboard ingredients.
Prep Time: 15 mins
Total Time: 35 mins
Serves: 4
Ingredients:
- 1 Whole Cauliflower cut into florets
- 60g Panko Breadcrumbs
- 250ml Oat Milk or milk of choice
- 75g Plain Flour
- 2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Olive Oil
Sauce:
- 1 tbsp Garlic crushed
- 1 tsp Ginger minced
- 2 tbsp Soya sauce
- 2 tbsp Ketchup
- 2.5 tbsp Maple Syrup
- 1 tbsp Sesame oil
- 2 tbsp Lingham’s Garlic Chilli Sauce
- 1 tbsp Rice Vinegar
Garnish: Toasted Sesame Seeds, Spring Onions & Red Chilli
Method:
- Pre-heat the oven to 220°C and line an oven tray with parchment paper
- Place the panko breadcrumbs in a bowl
- Place the milk, flour, garlic powder, salt and pepper in a mixing bowl
- Dip the cauliflower into the batter, shake off the excess and then dip into the breadcrumbs
- Lay each coated floret in a single layer on the oven tray, drizzle with olive oil and bake for 20-25 minutes until the crust becomes golden and crispy, longer if necessary then set aside for 5 minutes to crisp up more while it cools slightly
- In a bowl whisk all the sauce ingredients together
- As soon as you are ready to eat place the cauliflower wings in a bowl and pour over the sauce, toss the wings well so they are fully coated
- Place on your serving dish and garnish with sesame seeds, spring onions and red chilli’s
- Enjoy!
