Chili Cauliflower Wings with Peanut Sauce
AmericanSnacks & Sidesgluten freecomfort foodspicedbudget friendly
12g protein
Recipe by Nikoleta · @surovadcerka
The batter is cornstarch and water, nothing else structural, and it has to stay thin. Thick batter slides off in the oven and pools on the tray; a thin coat clings to the floret and dries into an actual crust.
Space them out on the tray so they aren't touching. Cauliflower releases steam as it bakes, and florets pressed together steam each other soft — the single layer isn't fussiness, it's the difference between crisp and soggy.
The chilli glaze goes on after the first bake, not before. Sugar in the sauce burns over fifteen minutes at 200 °C, and you want it sticky rather than blackened. Forty minutes, four servings, and the peanut sauce is worth making properly.
Ingredients
cauliflower
- 1 cauliflower
- 60 g cornstarch
- 120 ml water
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp oil
glaze
- 8 tbsp medium-hot chili sauce (sriracha or similar)
- 4 tbsp rice vinegar
- 1 tbsp soy sauce
peanut sauce
- 8 tbsp peanut butter
- 8 tbsp warm water
- 2 tbsp rice vinegar
- 1/2 tbsp lime or lemon juice
- 1 tbsp soy sauce
- 1 tbsp liquid sweetener (date paste or maple syrup)
- 1/2 tsp sesame oil
Contains: gluten, nuts, sesame, soy
How to make it
- Preheat your oven to 200°C (390°F). Break the cauliflower into small, bite-sized florets.
- In a bowl, whisk together the cornmeal flour, water, paprika, and garlic powder until you get a smooth, fairly thin batter. Dip each cauliflower floret into the batter, letting any excess drip off.
- Lightly brush a baking sheet lined with parchment paper with oil. Arrange the battered florets in a single layer so they do not touch each other. Bake for 15 minutes, flipping each piece halfway through.
- While the cauliflower bakes, prepare the glaze: stir together the chili sauce, rice vinegar, and soy sauce in a small bowl until combined.
- Once the first 15 minutes are up, pour the glaze over the florets directly on the tray and toss well to coat every piece. Return to the oven and bake for at least 3 more minutes — or longer if you want caramelised, slightly crispy tips.
- Meanwhile, make the peanut dipping sauce: whisk together the peanut butter, warm water, rice vinegar, lime or lemon juice, soy sauce, and liquid sweetener until smooth. Add a few drops of sesame oil if using. Refrigerate until ready to serve.
Nutrition
375Calories
12 gProtein
39 gCarbs
21 gFat
5 gFiber
per serving
