Can asian-inspired cauliflower wings [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

What makes asian-inspired cauliflower wings [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does asian-inspired cauliflower wings [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Asian-Inspired Cauliflower Wings
[Vegan, Gluten-Free]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Cauliflower Recipes

Asian-Inspired Cauliflower Wings [Vegan, Gluten-Free]

326

Dairy Free

Vegan

This dish is effortless, fresh, slightly sweet, slightly spicy, the breading maintains itself even though its only baked, and the sauce is universal and can be used for a variety of dishes!

Ingredients You Need for Asian-Inspired Cauliflower Wings [Vegan, Gluten-Free]

To Make the Sauce:

3/4 cup coconut sugar or brown sugar
1 cup gluten-free tamari sauce
1 tablespoon rice vinegar
1/2 cup orange (juice)
1 teaspoon orange zest (optional)
2 teaspoons sesame oil
1/2 teaspoon cracked black pepper
2 teaspoons fresh grated ginger
4 cloves garlic, grated
1/2 tablespoon red pepper flakes
1 1/2 teaspoons of arrowroot (mixed with 1/3 cup orange juice)
3 tablespoons scallions

To Make the Cauliflower:

1 cup almond milk
1 cup gluten-free flour
Pepper to taste
1 tablespoon olive oil
1 head of cauliflower
1 cup gluten-free bread crumbs
2 tablespoons sesame seeds
1 scallion sliced (garnish)

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How to Prepare Asian-Inspired Cauliflower Wings [Vegan, Gluten-Free]

In a small saucepan over medium high heat add all the sauce ingredients except for the arrowroot/orange juice mixture.
Whisk everything together and bring to a boil.
In a small bowl, stir together the arrowroot and orange juice until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar. It should make roughly 1 1/2 cups.
Preheat oven to 450°F. Cut cauliflower into bite sized pieces discarding the core.
Combine almond milk, flour, and optional oil in a large bowl.
Set up a station where you dip the cauliflower bites in the batter and let excess batter drip off. Sprinkle with breadcrumbs and place on a foil lined pan and bake 15 minutes.
Remove from the oven and gently toss in the Asian sauce.
Cauliflower should be coated but not soaked. Top with sesame seeds while wet.
Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp.

Notes

For a more wet wing, coat in sauce after baking the final time. Top with chopped scallions and serve warm!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.