These gluten free Cauliflower wings are the most delicious wings you will ever have. If you love sweet & sour anything, then these cauliflower wings are the next best thing you will ever have. The recipe calls for gram flour base to replace the all purpose flour. Gram flour is naturally gluten free, higher in protein, lower in carbs and contains soluble fiber, antioxidants called polyphenols that help fight against free radicals in the body. Not only that but It’s also good for weight loss and diabetes due It’s slow absorption which regulates blood sugars and insulin. Most of all its also vegan. Try this recipe for your next meal and tell me what you think?!
Enjoy these wings by themselves or with rice, quinoa, in a wrap or on a toast. The spice, sweetness and the sourness is the perfect mix of flavors that goes with anything. Like they say, the taste of a dish depends on 3 flavor profiles: salt, fat and acids and this got all 3 of them.
Step 1
Start by mixing all the dry ingredients to make a base. Once you mixed the dry ingredients, add the water and whisk to remove lumps. Make it into a slightly watery paste not into a slurry. It should be still thick enough to hold on to the cauliflower when dipped. Tip: If for any reason, the flour is clumpy from the beginning, use a sieve to remove the lumps before mixing all the dry ingredients.
Step 2:
Cut the cauliflower head into florets. Don’t cut them too small. It will be hard to work with them and they will get burnt fast in the oven.
Step 3:
Dip each cauliflower in the gram flour base and line them on a baking sheet.
Step 4:
Pre-heat the oven to 420 deg. Adjust the temperature as needed. Some ovens get very hot at 420, if you notice that the cauliflower is turning brown quickly, reduce the temp by 10 deg at a time to adjust.
Step 5:
Pour over the left over base on to the baking sheet, spread it thin. They make nice cracklings, that add extra crunch to the dish.
Step 6:
Make the sauce once the cauliflower is done baking. Don’t skip the vegetable broth and corn flour slurry. The corn flour mix is what makes the sauce thicker. If you don’t have vegetable broth, use water instead. Tip: If you can handle spice and want to make it spicier, add 1 T extra Sriracha.
Step 7:
Mix in the florets once the base starts to bubble up. No need to cook once the florets are added. You can turn off the heat and mix them.
Sweet & Sour Cauliflower Wings
Ingredients
Cauliflower ingredients:
- 1 head Cauliflower florets
- 1 Cup Gram flour
- 1 Tbsp. Corn flour
- 1/2 tsp. Turmeric
- 1/2 tsp. Cumin powder
- 1/2 tsp. Garlic powder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Salt
Spices:
- 1 T Oil
- 3 large Garlic pods
- 2 Inch Ginger
Sauces:
- 4 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- 1 Tbsp. Rice wine vinegar
Sweet & Sour Mix:
- 1 Tbsp. Ketchup
- 1 Tbsp. Sriracha
- 1 Tbsp. Brown sugar or Maple syrup or Jaggery
Binder:
- 2 Cup Vegetable broth
- 1 tsp. Corn flour
Garnish:
- 1 small Cucumber peeled and folded
- 6 Radishes Sliced
Base:
- 1 Cup Cooked rice or quinoa
Instructions
- Mix the Sauce ingredients together and keep aside (Soy, sesame and vinegar)
- Mix the binder ingredients into a slurry (Broth & corn flour)
- Pre-heat the oven to 420 degrees
- Mix all the dry ingredients from the Cauliflower ingredients (except cauliflower) with 1.5 C of water, mix to remove any lumps
- Add the florets, line them on a baking sheet, drizzle any left over flour mix
- Bake at 420 for 30-35 mins flipping at 20 min mark. Scrape any bottoms if stuck while flipping and bake for another 10 – 15 mins
- Take a pan and add the oil. Let it heat up for a min. Add the ginger & garlic and let them sizzle
- Next add the soy sauce mix and cook for a min
- Then add the ketchup, Sriracha and brown sugar and cook until bubbly
- Lastly add the corn slurry and cook until the sauce thickens
- Add the baked Cauliflower florets and mix until well coated
- Serve over rice with cucumber and radishes
- Enjoy!!!
Video
Notes
- Make sure to check on the cauliflowers at 20 mins mark. If they get burned too fast, reduce the heat by 10 deg. Take them out & turn them over.
- Don’t get rid of the baked cracklings on the baking sheet. Scrape them with a wooden spoon and get them all out. They add nice taste & texture to the cauliflower.
- You can use any sugars. The darker the sugar, the better. I used Jaggery. You can also use molasses. But I think Jaggery is the best and its also healthier than regular sugar.
