sesame cauli wings

If you love sesame chicken from your favorite Chinese restaurant, you’ll love our meatless makeover featuring cauliflower. The secret sauce is just as sweet, sticky, and lip-smacking good as the original.

Yield 2–4 servings
Prep Time 20 minutes
Cook Time 35 minutes
80:20

1 cup cassava flour

½ tsp garlic powder

¼ tsp Himalayan pink salt

1¼ cups water

1 head cauliflower, cut into florets (about 4 cups)

2½ tsp toasted sesame oil, divided

1-in piece fresh ginger, peeled and minced

2–3 cloves garlic, minced

3 tbsp honey

2½ tbsp coconut aminos

1 tsp rice vinegar

1 tsp chili paste

2 tbsp sesame seeds, to garnish

¼ cup sliced scallions, to garnish

1   Preheat the oven to 425°F. Line two baking sheets with parchment paper.

2   In a large bowl, combine the cassava flour, garlic powder, and salt. Add the water, and stir until a pancake-like batter consistency is reached. Toss the cauliflower florets in the batter, and stir to combine.

3   One at a time, shake off the excess batter and place the battered florets on the prepared baking sheets, leaving enough room between the florets for them to get crispy. Bake for 20 minutes, rotate the trays (switching trays from top to bottom racks), and bake for 10 to 15 more minutes or until crispy and browned.

4   Meanwhile, in a small saucepan, heat 2 teaspoons sesame oil over medium-low heat. Add the ginger and garlic, and sauté for 60 seconds or until fragrant, stirring frequently. Add the honey, coconut aminos, rice vinegar, and chili paste, and stir well. Continue cooking over medium-low heat, stirring frequently, for about 5 minutes. The sauce should thicken slightly. Stir in the remaining ½ teaspoon sesame oil just before mixing with the cauliflower.

5   When the cauliflower is done baking, transfer it to a large bowl, pour the sauce over it, and gently mix until fully coated. Transfer the cauliflower back to the baking sheets, and bake for 2 to 4 minutes to set the sauce onto the cauliflower. Remove from the oven and garnish with sesame seeds and scallions. Serve immediately.

sesame cauli wings