Cauli wings are one of my favorite ways to enjoy cauliflower. This time I used a sweet and tangy mustard sauce.
1 head cauliflower, chopped into florets
3/4 cup whole wheat or oat flour
1/2 cup cornstarch
3/4 cup unsweetened almond milk or any plant milk + two teaspoons lemon juice or apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup crispy bread crumbs seasoned with salt, pepper, onion powder & garlic powder
½ cup of dijon mustard
¼ cup of tahini
2 tablespoons of water
3 tablespoons of agave or pure maple syrup
Preheat the oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone sheet or parchment paper. Using a knife, remove florets from the cauliflower.
In a bowl, mix the flour, cornstarch, plant milk and apple cider vinegar mix, salt, ground black pepper, garlic powder and onion powder. Stir to combine. The batter should be like a sticky tempura batter. If the batter is too thick, add a splash more of plant milk and vice versa.
In a separate bowl, place the panko breadcrumbs and seasonings. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
Bake for 22 minutes.
Mix sauce ingredients into a bowl.
Remove from the oven. Toss the battered baked cauliflower in the sauce then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.