A head of cauliflower was on clearance at the produce market and we had had cauliflower “wings” in Atlanta with a bunch of sauces. They were amazing. I wanted to try to make them at home. Found a baked cauliflower recipe and a recipe for a sticky, spicy glaze with Asian flavors.
6/10 tastes good but next time I will likely fry the cauliflower to get it darker and crunchier and they definitely need more of the glaze.
- 1 medium-size cauliflower
- 1 cup all-purpose or whole-wheat flour
- 1 teaspoon garlic powder
- 1 teaspoon sweet or smoked paprika
- ½ teaspoon ground cumin
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the cauliflower into bite-size florets.
3. In a bowl, whisk the flour with up to 1 cup water, ¼ cup at a time, until you have a batter the consistency of cream thick enough to coat a finger or spoon. Add the garlic powder, paprika and cumin; season with salt and pepper.
4. Coat the florets in the batter and lay them on the prepared baking tray, leaving plenty of space between each floret.
5. Bake until golden brown, 20 to 25 minutes. Carefully remove the tray
For the glaze
- 3 cloves garlic
- 1 inch piece of ginger
- 3T maple syrup
- 1/4 C soy sauce
- 1/4 C sambal
- 2T rice wine vinegar
- 1T sesame oil
- green onion to garnish
Add all ingredients to a pot and boil. Heat on low until reduced to desired texture. Add glaze to hot cauliflower and serve with green onion garnish and sriracha.