Asian Cauliflower Wings
Hello & Happy Saturday!!
For the longest time I thought I had explored all avenues with cauliflower. I tried pizza crusts, cheese dips, mashed cauli, and buffalo bites even after I wasn’t impressed with the concept years ago. However, the Buffalo Cauliflower Bites turned out to be a mind blowing recipe and remains to be one of the top rated recipes on EDS lol. Since I loved the quality of the cauliflower bites and how crispy they were, I decided to translate that into every wing flavor I loved, and..
The Asian Cauli Bites were born in 2014!!
(orignial recipe image above)
What I love most about this dish is that its 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!
If you’re looking for a go to Asian style sauce to implement into your cooking routine or simply need to break into the world of buffalo cauliflower wings, you need to try my recipe for Asian Cauli Wings!
Why this recipe rocks:
Sweet & Spicy!
Great for enteratining
Kid friendly (as long as the heat factor is low)
Sauce can be used for a variety of dishes
Eat Drink Shrink
Yields 20 to 30 bites
15 minPrep Time
20 minCook Time
- 3/4 cup coconut sugar or brown sugar
- 1 cup Tamari
- 1 TB rice vinegar
- 1/2 cup orange (juice)
- 1 tsp orange zest (optional)
- 2 teaspoons sesame oil
- 1/2 teaspoon cracked black pepper
- 2 teaspoons fresh grated ginger
- 4 cloves garlic, grated
- 1/2 tbsp red pepper flakes
- 1 1/2 tsp of corn starch or arrowroot, combine with 1/3 cup oj
- 3 tbsp scallions
- Serves: 8-10 servings
- 1 cup almond milk
- 1 cup flour
- pepper to taste
- 1 tablespoon olive oil (optional)
- 1 head of cauliflower
- 1 cup Panko bread crumbs
- 2 tbsp sesame seeds
- 1 scallion sliced (garnish)
- Sauce: In a small saucepan over medium high heat add all the ingredients except for the arrowroot/orange juice. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot/oj 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.
- Cauliflower: Preheat oven to 450 degrees. 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 Panko 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. Top with chopped scallions and serve warm!
For a more wet wing, coat in sauce after baking the final time