Baked Spicy Soy Cauliflower “Wings”
Active Time: 15 minutes | Total Time: 30 minutes | Serves 4 to 6
- 1 head cauliflower
- 1 cup rice flour
- 1 cup all-purpose flour
- ½ cup less sodium soy sauce or tamari
- 2 tablespoons honey
- 1 tablespoon Sriracha, plus more if you like spicy
- 2 teaspoons toasted sesame oil
- 1 tablespoon grated peeled ginger
- 1 clove garlic, grated
- 2 teaspoons cornstarch
- 2 scallions, thinly sliced
- 2 teaspoons sesame seeds
Heat the oven (with the oven in the middle) to 450°F. Line a rimmed sheet pan with parchment paper.
Break or cut the cauliflower into florets, leaving as much of the stem attached as possible.
In a large bowl, whisk together the rice flour and all-purpose flour. Whisk in 1¾ cups cold water. It should have the thickness of pancake batter.
Add half of the cauliflower florets and stir to coat. Using tongs, one by one, lift out the florets, shake off excess batter, and place on the sheet pan, spacing them about 1 inch apart. Repeat with the remaining cauliflower.
Roast the cauliflower for 20 to 25, until crisp and golden brown around the edges.
While the cauliflower roasts, in a small saucepan, whisk together the soy sauce, honey, Sriracha, sesame oil, ginger, and garlic. Place over medium-high heat and let come to a boil.
In a small bowl, stir together the cornstarch and 1 tablespoon water. While whisking the boiling soy mixture, drizzle in the cornstarch mixture. Simmer for about 1 minute, or until thickened. Taste for spice; you may want to add a little more Sriracha.
Drizzle the sauce over the cauliflower and toss. Slide the sheet pan back into the oven and roast for 3 to 5 more minutes to bake on the sauce.
Serve the cauliflower “wings” sprinkled with scallions and sesame seeds.
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