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General Tso Cauliflower Wings Recipe

Name: General Tso Cauliflower Wings
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 8
Ingredients: 1 teaspoon sesame oil; 2 cloves minced garlic; ½ teaspoon grated fresh ginger; 1/4 cup light soy sauce*; ¼ cup raw unrefined brown sugar or coconut sugar; 2 tablespoons hoisin sauce; 1 teaspoon cornstarch + 1 teaspoon water (stirred together); 1/2 teaspoon sesame seeds; 1 tablespoon rice wine vinegar; ½ cup water or broth; ½ cup water or broth; Whole chillis (to boil or ¼ teaspoon red pepper flakes); 1 medium head cauliflower (if using a large head, you may need to double the batter and sauce quantities); 1/2 cup all-purpose gluten free flour; 1/2 cup unsweetened almond milk; 1/4 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 1 cup crispy gluten free breadcrumbs (seasoned with salt and pepper OR toast your breadcrumbs slightly before using); chopped scallion & more sesame seeds (to garnish)

Jessica in the Kitchen

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!

Ingredients

1 teaspoon sesame oil

2 cloves minced garlic

½ teaspoon grated fresh ginger

1/4 cup light soy sauce*

¼ cup raw unrefined brown sugar or coconut sugar

2 tablespoons hoisin sauce

1 teaspoon cornstarch + 1 teaspoon water (stirred together)

1/2 teaspoon sesame seeds

1 tablespoon rice wine vinegar

½ cup water or broth

Whole chillis (to boil or ¼ teaspoon red pepper flakes)

1 medium head cauliflower (if using a large head, you may need to double the batter and sauce quantities)

1/2 cup all-purpose gluten free flour

1/2 cup unsweetened almond milk

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup crispy gluten free breadcrumbs (seasoned with salt and pepper OR toast your breadcrumbs slightly before using)

chopped scallion & more sesame seeds (to garnish)

Method

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!

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.

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