Preheat oven to 200degrees and line a baking sheet with parchment paper.
FOR THE BATTER Combine vegetable milk, cornstarch, baking powder, salt and rice wine vinegar in a bowl and mix until a uniform dough forms.
125 ml Plant milk, 50 g Cornstarch, ½ tbspn Baking powder, ½ tbspn Salt, 45 ml Rice wine vinegar
Add cauliflower florets to bowl with batter and fold until all florets are evenly coated with batter.
1 Head Cauliflower
Note: If the dough is too runny, just add some more cornstarch or flour.
Spread evenly on prepared baking sheet and place in oven. Bake for 25 minutes .
In the meantime THE SWEET AND SOUR SAUCE prepare Add orange juice, tamari, maple syrup, tomato puree, garlic cloves, Bird Eye chili and liquid batter to a small saucepan and bring to a boil, stirring. Simmer for 6 minutes over medium heat.
250 ml Orange juice, 2 tbspn Tamari, 1 tbspn maple syrup, 15 g Tomato puree, 2 Garlic cloves, 1-2 Bird Eye Chili, 60 ml Baking dough
Remove cauliflower wings from oven after baking time and pour sauce over them. Stir vigorously with a spoon or silicone scraper until sauce coats all wings.
Return to the baking sheet, place in the oven once more and reduce heat to 180 degrees convection. Bake for another 10 minutes and then remove from the oven.
Fill lettuce leaf with rice and place wings on top. Roll up and enjoy!
Rice, Fresh lettuce leaves, Black sesame, Light sesame