In the past I have made the buffalo cauliflower recipe that kept popping up on my facebook feed, however whenever I made them I could never get the consistency right and they always ended up super soggy. Ive taken my mother in law's sticky wings recipe and cleaned it up a little and made it vegan. They came out crispy and the flavour was soooooo satisfying! I served it on brown basmati rice and made it a meal. I also tried the batter with both coconut flour and spelt flour for anyone out there who is gluten free. Both turned out perfect so I will add the notes for those to the recipe below :)
1/2 cup spelt flour (or coconut flour or any gf flour)
1-1 1/4 cup almond milk (or any milk)
1 large cauliflower head (cut in to small bite size pieces)
1 tablespoon sesame oil
1/2 cup tamari sauce (or soy)
1/2 cup maple syrup
1/4 cup rice vinegar (or apple cider)
2 garlic cloves minced
1 tsp ginger, grated
1/4 cup water
1 tablespoon arrowroot powder (or cornstarch)
Scallions and sesame seeds for garnish
Pre-heat oven to 450 and line a baking sheet with brown paper. Drizzle 1/2 the sesame oil on the bottom.
Combine flour and milk to a bowl and dip the cauliflower pieces to coat and tap or shake gently to remove excess batter. Arrange on the baking sheet and bake for 10-15 minutes.
In the meantime, combine tamari sauce, maple syrup, vinegar, garlic, and ginger to a sauce pan and bring to a gentle boil over medium heat.
Add water and cornstarch to a cup and stir to mix. Add to the saucepan and allow to simmer for 5 minutes.
Flip the cauliflower and brush with remaining sesame oil. Bake for 5 more minutes.
Pour the mixture over the cauliflower and bake a remaining 5-10 minutes until crispy (you may want to broil for a minute or two at the end, but keep watch so they don't burn!)
Serve over rice with scallions and a sprinkle of sesame seeds.