1/4teaspooncrushed red pepper flakes1/2 if you want it very spicy, leave out if you don't like spice
1cupcrispy gluten free panko bread crumbsseasoned with salt and pepper OR brown rice cereal puffs crushed and seasoned*
sesame seeds and chopped scallionsto garnish
2tablespoonsliquid aminos/low sodium soy sauce
2tablespoonsrice wine vinegar
1tablespoonscornstarch + 1 tablespoon waterstirred together until cornstarch is dissolved
Preheat oven to 450°F/230°C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
Remove florets from the cauliflower (aka don't use the stem). Chop the cauliflower into smaller pieces to resemble the size of bites.
In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper, garlic powder and crushed red pepper flakes in a bowl to make the batter.
In another 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 bites are coated.
Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce (see below).
Remove from oven. Toss the bites in the sauce then using tongs or even just a large spoon, coating completely. Remove from pot and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the bites.
Remove from oven and serve immediately with sesame seeds and chopped scallions. Enjoy!
While the bites are baking and have about 5 minutes left, in a pot over high heat, mix all the sauce ingredients, except the cornstarch slurry.
Bring to a boil and boil for about 1 minute, then reduce heat to medium low. Add in the cornstarch slurry and whisk vigorously until dissolved into the sauce. Let it cook for about 3 to 4 minutes until the sauce begins to thicken. Remove from heat and allow to cool slightly. Taste a little bit to decide if you need more sweetener or more soy sauce.
NotesIf you want to see how this is made in general, check out my YouTube video:About the bites:
1) Don’t use olive oil to grease the baking sheet since it will burn the bottom of your bites. If using a silicone mat, you don’t need to grease it at all.
2) The batter will only adhere to the cauliflower bites dry. So, if for any reason you wet your cauliflower, it has to be 100% dry for the batter to stick.3) If you want to substitute soy sauce, PLEASE taste the sauce before it goes on the bites first. Some soy sauces can make this too salty. I recommend a reduced sodium soy sauce.HOW TO STORE CAULIFLOWER BITES
You can store these Cauliflower Wings in 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.HOW TO USE FROZEN CAULIFLOWERPreheat oven to 425 degrees F. Heat the cauliflower for 15 minutes in the oven. Remove and drain off the excess liquid in a strainer. Toss the cauliflower lightly with a few tablespoons of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , coating lightly to soak up any liquid. Now, proceed with the recipe!* I used brown rice cereal puffs this time around they added a delightful crunch.