1 small head cauliflower
For Cauliflower Wings
1/2 cup all purpose gluten free flour
1/2 cup unsweetened almond milk
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes- optional (½ if you want it very spicy, leave out if you don’t like spice)
1 cup crispy gluten free panko bread crumbs (seasoned with salt and pepper) OR use 1 cup or more coconut flakes.
4 tablespoons maple syrup
2 tablespoons coconut aminos
1/2 teaspoon sesame seeds
1/4 teaspoon ground black pepper
3/4 teaspoon ground ginger
chopped scallions & sesame seeds, for garnish
Preheat oven to 450 degrees. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Remove florets from the cauliflower (aka don’t use the stem). Chop the cauliflower into smaller pieces to resemble the size of wings. In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl. Toss the cauliflower in the mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumb/coconut flakes to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated. Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce by whisking together. Remove from oven. You can stop here, and serve the wings sauceless with sauce on the side (it is not a very thick sauce). The wings will be crispy this way. Alternatively, coat the wings in the sauce. With a pastry brush, brush the sauce onto the wings. Bake for another 5 minutes for the sauce to soak into the wings. Remove from oven and serve immediately. Enjoy!