Asian Cauliflower Wings

Total time 45 mins

45 mins preparation time

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.

Ingredients

4 portion(s)

For the cauliflower wings

cauliflower

65 g

wheat flour

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

For the glaze

garlic cloves

3 tbsp

ketchup

50 ml

Kikkoman Naturally Brewed Tamari Gluten free 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

75 g

peanut butter

2 tbsp

lime juice

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

Chilli powder

spring onions, finely sliced

2 tbsp

sesame seeds

A few coriander leaves

Nutritional facts (per portion): 1888 kJ / 451 kcal

15.9 g Fat

15.3 g Protein

40.8 g Carbohydrates

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Recipe-ID: 56

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