These General Tso Cauliflower Wings taste just like your favourite Chinese takeout order! They are crispy, deliciously battered and are coated in a General Tso Sauce!
1teaspooncornstarch + 1 teaspoon waterstirred together
1/2teaspoonsesame seeds
1tablespoonrice wine vinegar
½cupwater or broth
½cupwater or broth
Whole chillisto boil or ¼ teaspoon red pepper flakes
Cauliflower Wings
1medium head cauliflowerif using a large head, you may need to double the batter and sauce quantities
1/2cupall-purpose gluten free flour
1/2cupunsweetened almond milk
1/4teaspoonsea salt
1/4teaspoonground black pepper
1/4teaspoongarlic powder
1cupcrispy gluten free breadcrumbsseasoned with salt and pepper OR toast your breadcrumbs slightly before using
chopped scallion & more sesame seedsto garnish
Instructions
Cauliflower Wings
Preheat oven to 450 degrees F/230 degrees C.
Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
While baking, prepare the ingredients for the sauce by heating & whisking together.
Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
Remove from oven and, and garnish with scallions and more sesame seeds. Eat immediately - enjoy!
General Tso Sauce
In a pan over medium high heat, heat the same oil. Add in the ginger and the garlic and sauce for about 2 minutes until fragrant and sizzling.
Mix all the other sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
If you don’t have rice wine vinegar, don’t feel like you have to go out and buy it – just use regular vinegar! It just makes the taste and recipe more authentic.If you don’t need gluten free breadcrumbs, use panko breadcrumbs!
YOUR QUESTIONS ANSWERED
Q: What can I substitute for the soy sauce?
A: I usually don’t recommend substitutions, but you can substitute the light soy sauce for liquid aminos or tamari equally. If you want to substitute it for regular soy sauce, be careful, it might be much saltier, so you’ll need to taste test the sauce first before putting on the wings and possibly add more water or sweetener to balance it out. IF you substitute for liquid aminos, be sure to add about 1/2 teaspoon more of cornstarch and 1/2 teaspoon more water to the cornstarch slurry to thicken up the sauce to the same consistency of regular sauce.
Q: If I’m not gluten free, can I use regular flour and panko breadcrumbs?