Asian Cauliflower Wings

This vegan "wings" recipe is a delight! Cauliflower replaces the usual chicken here, and the sticky soy sauce, syrup and ginger glaze makes them so moreish. To make them gluten-free use Kikkoman Tamari Gluten-free Soy Sauce and a gluten-free flour.

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Serves4
Preparation Time15 mins
Cooking Time30 mins

Nutrition per serving

Energy451 Kcals

Ingredients
Method

Ingredients

For the cauliflower wings:

1 cauliflower
65 g wheat flour
2 tbsp Kikkoman Naturally Brewed Soy Sauce

For the glaze:

3 garlic cloves
3 tbsp. ketchup
50 ml Kikkoman Naturally Brewed Soy Sauce
2 tbsp. golden syrup (or agave syrup)
1 tbsp. grated ginger
1 tbsp. sesame oil
3 tbsp. lime juice

To serve:

200 ml coconut milk
75g peanut butter
2 tbsp. lime juice
2 tbsp Kikkoman Naturally Brewed Soy Sauce
Chilli powder
2 spring onions, finely sliced
2 tbsp. sesame seeds
A few coriander leaves

Method

Divide the cauliflower into florets and rinse under the tap. Combine the flour with approx. 150 ml water and 2 tbsp Kikkoman soy sauce. Dip the florets into the mixture and arrange on a baking tray lined with baking paper. Bake in a pre-heated oven at 225 ℃ for approx. 15 minutes.

Peel and crush the garlic. Combine it with ketchup, 50 ml Kikkoman soy sauce, syrup, ginger, oil and lime juice. Mix the hot cauliflower wings with the glaze and return to the oven for another 5-10 minutes.

To make the dipping sauce bring the coconut milk and peanut butter to the boil, then season with lime juice, soy sauce and ground chilli. Serve the cauliflower wings with a spring onion, sesame seed and coriander garnish and with the coconut dipping sauce on the side for dipping.