
SERVINGS: 3-4
COOK TIME: 30 MINUTES
INGREDIENTS:
- Sistry's Ranch
- 1 small head cauliflower
- 1/2 cup all purpose gluten free flour
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1 cup panko crumbs
Sauce
- 3 tablespoons maple syrup
- 3 tablespoons low sodium soy sauce or liquid aminos
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon cornstarch + 1 teaspoon water mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
- ¼ cup water
- chopped scallions & sesame seeds for garnish
DIRECTIONS:
- Preheat oven to 450°F. Prepare a baking sheet by lining it with a silicone baking sheet.
- Remove florets from the cauliflower. Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the gluten-free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the panko.
- Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them all. Transfer them to the panko crumbs, to coat completely, then place onto the baking sheet.
- Bake for 20 minutes.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings in the sauce.