I followed this recipe from So Beautifully Real and am in love. While I typically like roasting my cauliflower and using the sauce – sans breading – this breading is spot on.
What I also like about this recipe is you can bread it, then dress it up with whichever sauce you would like (I’m thinking hot sauce/bbq…).
Two ways I deviated with this recipe was using fresh honey and panko bread crumbs rather than rice crumbs. I think it would be equally great with maple syrup. I just happened to have a large amount of honey on hand, thanks to all of my beekeeper friends.
I strongly recommend you try this recipe!
1 head of cauliflower, cut into bite-sized pieces
Batter:
- 1 c flour
- 1 tsp garlic powder
- 1 tsp onion
- ½ tsp salt
- 1 c almond milk
- 1 c toasted panko (set aside)
Glaze Options:
- Your favorite BBQ sauce
- Frank’s Hot Sauce
- Sweet Citrus Glaze (below)
- 1 Tbls vegan butter
- ½ c maple syrup
- 2 Tbls tamari (soy sauce)
- Juice from one lemon
- 2 tsp toasted sesame oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbls mirin
- Cornstarch mix (set this aside) ½ c warm water with 2 ½ tsp cornstarch
- Heat oven to 400F
- Whisk the dry batter ingredients together, slowly add in the almond milk
- Coat florets with batter, roll in panko, set florets on a lined baking sheet
- Bake for 25 minutes, flipping cauliflower over after 12 minutes
- While wings are baking, you can make the sauce
- In a pan, melt butter, then add remaining ingredients (withhold the cornstarch)
- Bring to a simmer, slowly whisk in cornstarch mix. Once sauce thickens, remove from heat
- Dip the wings in the glaze, return to lined baking sheet, bake for about 10 minutes, flipping after 5 minutes
The Veg Way 