This is my take on a sweet but spicy firecracker sauce. I purposely wanted a little bit of heat, just enough to feel the warmth but not so much that you’ll be grabbing the nearest milk!
I love these coated cauliflower wings which can be used in a variety of ways and changed ever so slightly to fit your personal tastes.
Cauliflower is a surprisingly meaty and filling vegetable but also really easy to cook with, so I would urge you to give these a go!
Personally, I think that cauliflower wings are a fantastic alternative to chicken but of course, you could always coat your chicken with the same method if that’s what you prefer!
I tend to make these cauliflower wings as a starter or a side but you could always add them to some rice and have them as the main to your meal.
- 1 Large cauliflower head (approx 2lbs)
- 1 Cup all purpose flour
- 3/4 Cup milk
- 1/4 Cup water
- 2tsp Garlic powder
- 1tsp Onion powder
- 1tsp Salt
- 150g Panko breadcrumbs (approx 3 cups)
- 2tsp Paprika
- 2tbsp Gochujang/Sriracha/Hot sauce
- 1/4 Cup Ketchup
- 2 Cloves minced garlic
- 4tbsp Runny honey
- 3tbsp Light brown sugar
- 1tbsp Light soy sauce
- 1tbsp Sesame oil
- 1tbsp Rice wine vinegar
- 1tsp Minced ginger
- Pinch of pepper
- Sesame seeds
- Chilli flakes
- A couple of bowls
- Parchment paper
- Roasting tray
- Preheat oven to 220°C/450°F
- Wash and then cut your cauliflower florets into bite size pieces.
- Take a bowl and mix 1 cup all purpose flour, 2tsp garlic powder, 1tsp onion powder, 1tsp salt, 3/4 cup milk and 1/4 cup water together to form a batter.
If you also want to add 2tsp paprika, do so now.
If you want to substitute the 3/4 cup of milk and the 1/4 water for 1 cup milk or 1 cup of water then feel free!
I like to use an almond milk but again, you can change this to suit your tastes.
- Cover your roasting tray with some parchment paper.
You can use foil but the cauliflower can often stick to this.
- Dip your cauliflower florets into the batter, ensuring all surfaces are covered and give them a little shake to remove any excess before moving on.
If you want, you can leave it here, that’s fine, the next step is optional but I personally prefer the taste with the panko breadcrumb.
- If you want to add panko, pour your breadcrumbs into a separate bowl and dip your freshly battered cauliflower pieces into the panko and ensure to cover all surfaces.
- Lay each cauliflower piece onto your parchment paper and allow a little space between them.
- Place your tray onto the middle shelf and bake for 25/30 minutes.
Turn your tray halfway if you feel that it is needed.
- While your cauliflower is in the oven, take your saucepan and heat 1tbsp sesame oil, 1tbsp rice wine vinegar, 2 cloves minced garlic, 1tsp minced ginger and 1tbsp light soy sauce before adding 2tbsp of Gochujang (Sriracha or hot sauce if you prefer), 1/4 cup ketchup, 4tbsp runny honey, pinch of pepper and 3tbsp light brown sugar until a smooth and red paste has been made.
- After approx 25 minutes, or when you notice your cauliflower beginning to brown, remove from the oven.
- Coat each piece of cauliflower in your sauce before returning to the tray.
- Return your coated cauliflower to the oven for approximately 5-7 minutes.
- Remove from the oven and place in your chosen dish to serve.
You can always pour any remainder of your sauce on top of your wings and add some sesame seeds or some chilli flakes if you want to.
Best eaten on the day!