CAULIFLOWER WINGS

Ingredients:

For hot sauce 

1/3 cup chickpea miso paste 

1/4 cup maple syrup (plus more to taste)

1/3 cup Korean ground chili 

1/4 cup tamari

4 cloves garlic (minced)

~1/4 cup water (to thin)

For cauliflower wings

1 medium cauliflower 

1/2 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/4 tsp smoked paprika 

1/2 cup gf flour

1/2 cup glutenfree panko breadcrumbs 

1-2 tbsp vegan Parmesan 

1-1 1/2 cup water

1/2 cup Gochujang sauce

For tahini sauce

3 tbsp tahini

1 tsp maple syrup

1/2 lemon juiced

1clove garlic minced

salt and pepper 

water to thin

1 tbsp vegan sriracha

Method:

1 Blend hot sauce ingredients until smooth.

2 Next you will need the wings/Cauliflower wings. Preheat to 425F. Break off florets of cauliflower and place in bowl. In medium sized bowl mix everything but gochujang sauce and whisk to combine. The batter should not be too thick or too thin. You want it to stick to the cauliflower. 

3 Dip each floret and coat completely shaking of any excess. Place on parchment lined baking sheet and bake for 25 minutes. Turn and continue baking for 15-20 more minutes until crispy. 

4 Then you will need the Sriracha Tahini sauce, mix everything But sriracha into a small bowl and stir to combine. Add water a tbsp at a time until you get the desired texture. Add sriracha to taste and stir.