Chili Cauliflower Wings with Peanut Sauce

12g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

cauliflower

• 1 cauliflower
• 60 g cornstarch
• 120 ml water
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tbsp vegetable oil

glaze

• 8 tbsp chili sauce (medium-hot, sriracha or similar)
• 4 tbsp rice vinegar
• 1 tbsp soy sauce

peanut sauce

• 8 tbsp peanut butter
• 8 tbsp water (warm)
• 2 tbsp rice vinegar
• 1/2 tbsp lime juice (lime or lemon)
• 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

1. Preheat your oven to 200°C (390°F). Break the cauliflower into small, bite-sized florets.
2. 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.
3. 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.
4. While the cauliflower bakes, prepare the glaze: stir together the chili sauce, rice vinegar, and soy sauce in a small bowl until combined.
5. 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.
6. 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