It’s one of those recipes where Chris and I hover over the dish right after I’ve finished the photos, and noisily demolish them on the spot. Whilst at the same time, being astounded that we’re enjoying a cauliflower-based snack so much. This recipe first came about when one of our lovely readers asked for a vegetarian version of our Crispy Asian Chicken Wings. At first, I looked at the screen, a little bemused, wondering how it could be possible to make anything taste as good as those chicken wings. Although I do make an effort to make vegetarian recipes, as well as meaty ones, I’m not overly keen on meat substitutes - such as tofu, quorn, veggie bacon etc. When it’s trying to taste like a meat, it usually puts me off. I much prefer to make the most of natural veggie ingredients. In this case, cauliflower was the perfect answer! The wings are first coated in a buffalo style coating: Before being baked in the oven. This gives a nice crispness to the cauliflower. Then they’re coated in my classic Asian style sauce (the same one I use for the chicken wings) And finally topped with spring onions and chilli flakes.
Can I make them gluten free?
Yes, you can replace the soy sauce with tamari. Replace the flour with gluten free plain flour blend. Also ensure the sweet chilli sauce you’re using is gluten free.
Can I make them ahead?
I find these wings taste best when eaten right away. However, you can make the cauliflower batter (just stir together the ingredients) and the Asian sauce (just stir together the ingredients, but don’t cook the sauce until the cauliflower wings are in the oven) up to the day before, then cover and refrigerate so it’s quicker to cook the next day.
More Cauliflower Recipes
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More AMAZING vegetarian appetizers:
Vegetarian Sausage RollsStuffed MushroomsCranberry Brie BitesPizza Fries < Can be made veggie by leaving out the peperoniCauliflower FrittersBaked Cheesy Potato CroquettesGarlic Pizza Bread with Tomato
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