Vegan Cauliflower Wings

[Full recipe available here.](https://www.plantifulpalate.com/post/soy-glazed-vegan-cauliflower-wings)

Recipe:
Ingredients:

For the cauliflower wings:
– 1 medium cauliflower, cut into florets
– 1 cup plain flour
– 1 cup water
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon salt
– ½ teaspoon black pepper
– Oil, for frying

For the sweet and spicy soy glaze:
– ½ cup soy sauce (use a low-sodium variety if preferred)
– ¼ cup maple syrup

Method:

1. In a large bowl, whisk together the flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth. The batter should have a thick, pancake-like consistency that clings to the cauliflower florets. Adjust with more water or flour as needed.

2. Pour enough oil into a deep frying pan to cover the bottom by about an inch. Heat over medium-high heat until a small drop of batter sizzles upon contact.

3. Dip each cauliflower floret into the batter, ensuring it’s fully covered. Carefully place the coated florets into the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel to remove excess oil.

4. In a small saucepan, combine the soy sauce, maple syrup, sriracha, garlic, and ginger. Bring to a gentle simmer over medium heat, stirring occasionally. Once the mixture is heated through, add the cornflour mixture and stir continuously until the sauce thickens and becomes glossy, about 2 minutes.

5. Transfer the fried cauliflower wings into a large mixing bowl. Pour the hot glaze over the wings, tossing gently to coat each piece thoroughly with the sauce.

6. Serve immediately, garnished with sesame seeds and chopped spring onions for added crunch and flavour. These wings are best enjoyed hot, straight from the pan, while they retain their crispiness.

They look better than the real thing

Would this recipe work with full grain flour, or does it have to be plain?

These are some of the best cauli wings I’ve ever seen! Mine always turn out soggy. I’ll definitely be giving your recipe a try, thank you!

Had a head set aside for aloo gobi, but these are looking mighty delicious.

EDIT due to missing ingredients for the sauce

[Full recipe available here.](https://www.plantifulpalate.com/post/soy-glazed-vegan-cauliflower-wings)

Recipe:
Ingredients:

For the cauliflower wings:
– 1 medium cauliflower, cut into florets
– 1 cup plain flour
– 1 cup water
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon salt
– ½ teaspoon black pepper
– Oil, for frying

For the sweet and spicy soy glaze:
– ½ cup soy sauce (use a low-sodium variety if preferred)
– ¼ cup maple syrup
– 1 tablespoon sriracha sauce (adjust for spice preference)
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 tablespoon cornflour mixed with 2 tablespoons water (for thickening)

Method:

1. In a large bowl, whisk together the flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth. The batter should have a thick, pancake-like consistency that clings to the cauliflower florets. Adjust with more water or flour as needed.

2. Pour enough oil into a deep frying pan to cover the bottom by about an inch. Heat over medium-high heat until a small drop of batter sizzles upon contact.

3. Dip each cauliflower floret into the batter, ensuring it’s fully covered. Carefully place the coated florets into the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel to remove excess oil.

4. In a small saucepan, combine the soy sauce, maple syrup, sriracha, garlic, and ginger. Bring to a gentle simmer over medium heat, stirring occasionally. Once the mixture is heated through, add the cornflour mixture and stir continuously until the sauce thickens and becomes glossy, about 2 minutes.

5. Transfer the fried cauliflower wings into a large mixing bowl. Pour the hot glaze over the wings, tossing gently to coat each piece thoroughly with the sauce.

6. Serve immediately, garnished with sesame seeds and chopped spring onions for added crunch and flavour. These wings are best enjoyed hot, straight from the pan, while they retain their crispiness.