Q: What can I substitute for the liquid aminos?
A: I usually don’t recommend substitutions, but you can substitute liquid aminos for tamari equally. If you want to substitute soy sauce, I recommend a reduced-sodium soy sauce. If you’re using regular soy sauce, you’ll need to taste test the sauce first before putting on the wings and possibly add more maple syrup to balance it out.
Q: Do I have to make these vegan cauliflower wings with the breadcrumbs?
A: Yes! The breadcrumbs make the cauliflower wings crispy before the sauce goes on, and also means that you can make them sauceless. Ideally, you should make them with panko breadcrumbs which I’ve linked to below. I’ve made these without the breadcrumbs and it doesn’t work without the breading. IF you’re NOT gluten-free, you can use regular panko breadcrumbs. These are the gluten-free breadcrumbs I use – otherwise, I just make them myself (day-old bread in a food processor/blender, then toast it).
Q: If I’m not gluten-free, can I use regular flour and panko breadcrumbs?
– Either way tastes great, sauce or sauceless, it’s your choice!
– Don’t use olive oil to grease the baking sheet since it will burn the bottom of your wings.
– The batter will only adhere to the cauliflower wings dry. So, if for any reason you wet your cauliflower, it has to be 100% dry for the batter to stick.
Without sauce, the wings are 24 calories each.
Yes, You can use regular or whole wheat flour if not gluten-free and regular breadcrumbs if you’re not GF. Some Gluten-Free flours are thicker than others, so if your batter seems way too thick, add in a few tablespoons of milk to thin it out a little if necessary. I use Bob’s Red Mill All Purpose GF (NOT Baking) Flour.
If you want to substitute soy sauce, PLEASE taste the sauce before it goes on the wings first. Some soy sauces can make this too salty. I recommend a reduced-sodium soy sauce.
HOW TO STORE CAULIFLOWER WINGS
You can store these Cauliflower Wings in an airtight Tupperware container in your fridge for up to 4 days, and reheat them in an oven until warmed. They taste best fresh. I wouldn’t recommend freezing these as the batter may get soggy.
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