Sweet Chili Cauliflower Wings [Vegan] |
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These Sweet Chili Cauliflower wings are all things sweet and spice. They are breaded, loaded with flavor, and vegan to boot. The outside of the cauliflower is toasty, and the inside is soft and baked. And once the crispy cauliflower is topped with the sweet chili sauce, you’ll be smacking your lips and digging in for more.
Diets:
VeganIngredients:
For the Cauliflower:
1 medium cauliflower
1/2 cup almond flour
1/4 cup arrowroot powder
1/3-2/-3 cup plant-based milk
2 cup fresh spelt breadcrumbs (or sub GF breadcrumbs)
1/2 teaspoon garlic powder
For the Sweet Chili Sauce:
1 tablespoon arrowroot powder
2 tablespoons water
1 tablespoon red chili flakes
1/3 cup coconut sugar
3 tablespoons rice vinegar
1 cup water
1 clove garlic (finely chopped)
1 tablespoon ginger (finely grated)
Instructions:
For the Cauliflower:
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
If making your own bread crumbs, as I have for this recipe, add 2-3 pieces of fresh spelt bread to your food processor and process until breadcrumbs have formed. Place breadcrumbs in a separate bowl with the garlic powder.
Add the almond flour, arrowroot powder, and plant-based milk to a bowl. Start with 1/3 of a cup of milk and add another 1/3 cup if needed. You want the batter to be smooth but on the thicker side.
Wash and cut the cauliflower into medium florets. Separate the breadcrumbs into two bowls (otherwise the breadcrumbs with clump together during the battering process).
One at a time, cover a cauliflower floret with batter and then cover it in breadcrumbs, place on the baking sheet.
Dunk the next floret in the batter, tapping it on the side to remove any excess batter and then dunk it in the breadcrumbs mixture. Continue this process until all the cauliflower is battered and breaded. Place in the oven for 25 minutes until the bread crumbs are golden on top. While the cauliflower bakes, prepare the sauce.
For the Sweet Chili Sauce:
Combine the 1 tablespoon of arrowroot powder with 2 tablespoons of water. Mix and then let it sit creating the slurry for the sauce. Set aside.
Combine the vinegar, water, sugar, chili flakes, garlic and ginger to a small pot. Bring to a boil, then add the slurry, whisking constantly. The slurry should thicken the sauce very quickly so keep whisking. Once it has thickened, take it off the stove. Set aside until the cauliflower is ready.
Once the cauliflower is done baking, you can either brush the cauliflower with the sweet chili sauce using a basting brush. Or using a fork dunk the cauliflower (one at a time) in the pot of sauce and tap it on the side to remove the excess sauce so the cauliflower will become slightly soggy. I found using the brush was the best method as the cauliflower doesn’t get soggy.
Brush with the sauce and keep a bowl of extra sauce to the side to dip the cauliflower in. Serve immediately.
