These cauliflower wings from the Epic Vegan: Fast & Simple cookbook are a bit more healthy because of being baked as a substitute of fried. For a good crispier version, strive tossing in an air fryer till golden brown.
What you want:
For the peanut sauce:
¾ cup full-fat canned coconut milk (shaken in can earlier than measured)
¼ cup maple syrup
2 tablespoons soy sauce
Juice of ½ lime
1 tablespoon seasoned rice vinegar
1 tablespoon toasted sesame oil
½ cup creamy peanut butter
1 tablespoon chili garlic sauce
½ teaspoon ginger powder
½ teaspoon garlic powder
¼ teaspoon salt
For the cauliflower:
¼ cup darkish brown sugar
1 tablespoon chili garlic sauce
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
¼ teaspoon ginger powder
½ cup panko bread crumbs
¼ cup yellow stone-ground cornmeal
2 tablespoons white sesame seeds, plus extra for sprinkling
4 cups cauliflower, reduce into small bite-size florets
Cooking spray
2 scallions, thinly sliced
What you do:
- Preheat oven to 400 levels. Line a big sheet pan with parchment paper and put aside.
- For the peanut sauce, right into a blender, add all components. Mix till easy.
- For the cauliflower, in a big bowl, mix sugar, chili garlic sauce, maple syrup, sesame oil, soy sauce, and ginger. Whisk till nicely mixed. In a separate bowl, mix panko, cornmeal, and sesame seeds. Combine till nicely mixed.
- Into a big bowl, add sauce, cauliflower, and toss till mixed and cauliflower is completely coated. Add one-third of dry bread crumb combination and toss to mix. Add half remaining crumbs and toss once more to mix. Add remaining crumbs and toss till cauliflower is evenly coated.
- Spray ready sheet pan with cooking spray, switch coated cauliflower bites to tray, and spray bites calmly with cooking spray. Bake quarter-hour, flip cauliflower, and bake 15 extra minutes, till simply brown and crisp.
- Switch to a serving dish and sprinkle with scallions and sesame seeds. Serve with peanut sauce.
For extra cauliflower recipes, learn:
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