Simple, Asian-spiced vegan 'chicken' wings made with healthy cauliflower on a bed of delicious basmati rice. Ready in under 30 minutes, aromatic, delicious and filling.
1HeadCauliflower(~600g), cleaned and broken into small florets NOTE: Be sure to pat the cauliflower florets dry well after washing, otherwise the batter will not stick.
Prepare basmati rice or quinoa (optional) according to package directions.
Preheat the oven to 230 degrees and line a baking tray with baking paper.
FOR THE BATTER whisk all ingredients in a medium bowl.
15 ml Frying oil or other heat resistant oil, 300 ml Almond milk or another vegetable milk, 150 g gluten free flour mix, ½ tbspn Sea salt, ½ tbspn Baking powder
NOTE: Be sure to pat the cauliflower florets dry well after washing, otherwise the batter will not stick. Dip the cauliflower florets, one at a time, into the batter until completely coated. Drain briefly and place on prepared baking sheet. If some batter drips next to it, no problem, also tastes very tasty at the end.
1 Head Cauliflower
Put in the oven (medium heat) and bake for 10 minutes.
In the meantime FOR THE WINGS Provide a small saucier or small pot. Add in tamari, maple syrup, rice vinegar, sesame oil, ginger, garlic and chili and stir. Simmer on medium heat for 2-3 minutes. Whisk cornstarch into the water until the starch is completely dissolved and add to the pot of simmering sauce. Continue stirring and wait for the sauce to thicken. Remove heat. If the sauce is too thick, simply add a little water.
80 ml maple syrup, 30 ml Rice vinegar, 1 tbspn Sesame oil, 5 g freshly grated ginger, 1 Piece Garlic clove, 1 Piece Birds Eye chilies or ½ tsp chili powder, 1 tbspn Cornstarch, 30-60 ml Cold water, Black or white sesame seeds, 60 ml Tamari or another gluten-free soy sauce
After 10 minutes of baking, turn the cauliflower florets in the batter once with tongs and bake for another 5 minutes. This way they will be crispy from all sides.
Remove from the oven and pour the sauce FOR THE WINGS over it. Run a fork or tongs through the tray once until all the florets are coated with the sauce. Place back in the oven and bake for another 3-5 minutes until the 'wings' are nice and sticky.
Basmati rice, Quinoa, Fresh coriander, Limes, Chili sauce