"Redefining your everyday cauliflower into something extraordinary. Glazed with an Asian inspired garlic, ginger and soy sauce, you will truly become obsessed and promote them to your new weekly staple."
Asian Sticky Vegan Cauliflower Wings
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 cups florets cauliflower
- 6 tablepoons all purpose flour
- 1 teasopon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup water
- 1 teaspoon dried oregano
- 1 piece ginger, 1cm
- 4 tablepoons sweet chilli sauce
- 4 tablepoons ketchup
- 3 tablepoons mayple syrup or honey
- 2 tablepoons soy sauce
- 2 cups vegtable oil
- 2 teasopon toasted sesame seeds
- 1/4 cup thinly sliced spring onions
- 2 tablepoons vegan mayonnise
Method
Step 1
Place the large measurement of flour in a bowl along with salt, pepper, dried oregano and mix well. Gradually add water, stirring as you go, to form a pourable but thick paste. You may need more water or less.
Step 2
Place the florets into this flour paste and mix very well until the paste is evenly dispersed around all sides of the cauliflower pieces. Place a good centimeter of oil in your fry pan and on high heat - you need this to be heating for a good 2-3 minutes so the oil is very hot.
Step 3
Add florets into the hot oil, separating if they clump together. Cook for 4-5 minutes or until golden brown then flip and repeat. Remove and drain on paper towel. Repeat this step until all florets have been cooked.
Step 4
In a large saucepan, place the ginger in one tablespoon of oil and fry for 1-2 minutes or until fragrant. Add the remaining ingredients (ketchup, soy, sweet chilli and honey) and cook for 4-5 minutes. This mix will bubble a lot, but when you move a spoon along the bottom of the pan and the mix does not run back together straight away then it is ready.
Step 5
Remove from the heat and add cauliflower. Mix well and serve with sprinkled toasted sesame seeds and sliced spring onions. Whip together the vegan mayonnaise and an extra 2 tablespoons of sweet chilli sauce. Serve in a ramekin alongside.