These crispy, one-bite Thai peanut cauliflower wings are a delectable vegan appetizer for game night, or any night of the week.
One at a time, take the cauliflower florets and dip them in the batter, shaking off any excess. Transfer to the breadcrumb mixture and toss to coat, then place on the baking sheet, leaving room between the wings. This is easiest if you use two hands - one for picking up a floret, battering it, and dropping it into the bread crumb mixture; and the other hand for coating in the bread crumbs and placing on the baking sheet. See the step-by-step photos in the post for more assistance.
Once you have filled the baking sheet (taking care not to crowd it), bake the Thai peanut cauliflower wings for 16 to 22 minutes (may vary more depending on floret size and oven style), or until cauliflower is crisp-tender and batter is firm and lightly browned.
Whisk together all of the sauce ingredients. Adjust seasoning to taste. Drizzle over the cooked cauliflower wings or serve on the side as a dipping sauce (or both!). If serving to a crowd, I recommend using toothpicks and dipping. For a small group, we drizzle and then dip more to taste, but it gets a little messier.
Some brands of white rice flour can be gritty; I always use this superfine white rice flour made by Authentic Foods.
GLUTEN-FREE: Simply use the white rice flour option and substitute gluten-free panko-style breadcrumbs. I've found those in recent times in the "International" aisle of my regular grocery store; there's a vegan variety made by Kikkoman. The ones in the pictures are actually gluten-free, as I wanted to share them with my love! Also, make sure to use tamari instead of soy sauce.
Thai Peanut Cauliflower Wings originally printed from https://yupitsvegan.com/thai-peanut-cauliflower-wings/ January 27, 2019