Asian Cauliflower Wings

Ingredients for 2 servings:

• 1 cauliflower
• 200 g rice flour
• 250 ml plant milk (plant drink)
• ½ tsp salt
• ½ tsp baking powder
• 100 ml water
• 100 ml soy sauce
• 100 ml maple syrup
• 50 ml rice wine vinegar
• 1 tbsp garlic
• 1 tbsp cornstarch
• 2 tsp sesame oil
• 1 tsp Sriracha sauce
• 2 spring onions, cut into rolls
• 2 tbsp sesame seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with a sweet and spicy glaze

Preheat the oven to 200°C (top/bottom heat). Divide the cauliflower into florets. Combine the plant-based milk, rice flour, baking powder, and salt, and stir in the cauliflower florets. Drain any excess batter from the florets and place the florets on a baking sheet, ensuring they are not touching. Bake in the hot oven for 20 minutes, until the batter is dry. Bring the sauce ingredients to a boil briefly until the sauce thickens. Remove the baking sheet from the oven and brush the sauce onto the florets with a silicone brush. If there is any leftover glaze, set it aside and serve it with the cauliflower later. Return the cauliflower to the oven for another 5-10 minutes. Divide between two bowls and garnish with spring onion curls and sesame seeds.