Sesame Maple Glazed Cauliflower Wings

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Remember when you went to the Chinese restaurants or buffet, and they had chicken in this soft, sweet shell? I think they called it something like honey chicken or something like that. Well, this can very well be a substitute for that!

I was actually inspired to make this because I saw a picture of something like this on my Feedly, which took me to this website with the awesome recipe, which inspired me to make this. While this is not crunchy, it really gives the taste of that “honey chicken” dish I remember having once upon a time ago!

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Cauliflower, in its own amazing ways, can be a wonderful replacement for many things, even pizza crust! You can make rice out of cauliflower, nuggets and now this! Though it’s kind of sad that its sister/brother/long distant aunt the broccoli is a bit different, that you can’t really bake it like cauliflower as green stuff always loses its greenness if cooked for a while.

I would recommend that you have this with rice, because on its own, it can be a little salty, but with a bit of rice – it’s just perfect!

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As you know, I always like things a little sweet, but not too sweet. That’s why I didn’t add all that much maple, I actually really enjoy this amount of sweetness. I would urge you to try the same before adding 1/4 cup or something towards that amount. I always believed that a little goes a long way with sweetness!

If you are looking for a crunchier version, perhaps I will make another recipe for that sometime, but for now, enjoy your sesame honey glazed “chicken” I mean cauliflower!

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Sesame Maple Glazed Cauliflower Wings

4 cups cauliflower florets
2 cloves garlic, minced
1/4 cup brown rice flour
1/4 cup unsweetened almond milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sesame seeds

Sauce
2 tablespoons low sodium soy sauce
1 tablespoon white cooking wine
2 teaspoons pure maple syrup
1 1/2 teaspoons sesame oil
1 teaspoon extra light olive oil
1 teaspoon sesame seeds
1/4 teaspoon ginger powder
A pinch of red pepper flakes
A few sprinkles ground black pepper
1 tablespoon corn starch

1 scallion (for garnish)

Chop the cauliflower into small florets. The smaller they are, the faster they cook. Put them all in a large bowl. Peel the garlic, then mince it very finely and add it in the bowl with the cauliflower. In a small bowl, mix the brown rice flour, almond milk, garlic and onion powder together. Stir until the mixture is even.

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Preheat oven to 350°F (176°C).

Bring the flour mixture to the cauliflower bowl and use your hands to mix and toss it around until all the cauliflower is coated evenly. Spread the cauliflower in a single layer on a baking tray. Sprinkle the sesame seeds on the top and bake for about 30 minutes, flipping it around every 10 minutes.

While you’re waiting for the cauliflower, make the sauce: Combine all the ingredients for the sauce in a small bow and stir until the liquid is even, especially the corn starch as it often likes to clump together. Set it aside and wait for the cauliflower.

After the cauliflower has been cooking for 30 minutes and stirred a few times between, take it out and drizzle the sauce over it. Give it a good stir until the sauce coats all the cauliflowers, then put it back into the oven and bake for another 15-20 minutes, stirring and flipping them every 5 minutes or so so the bottom doesn’t burn.

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Sesame Maple Glazed Cauliflower Wings
Serves: 2
 

Ingredients
  • 4 cups cauliflower florets
  • 2 cloves garlic, minced
  • ¼ cup brown rice flour
  • ¼ cup unsweetened almond milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sesame seeds
Sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon white cooking wine
  • 2 teaspoons pure maple syrup
  • 1½ teaspoons sesame oil
  • 1 teaspoon extra light olive oil
  • 1 teaspoon sesame seeds
  • ¼ teaspoon ginger powder
  • A pinch of red pepper flakes
  • A few sprinkles ground black pepper
  • 1 tablespoon corn starch
Garnish
  • 1 scallion

Instructions
  1. Chop the cauliflower into small florets. The smaller they are, the faster they cook. Put them all in a large bowl. Peel the garlic, then mince it very finely and add it in the bowl with the cauliflower. In a small bowl, mix the brown rice flour, almond milk, garlic and onion powder together. Stir until the mixture is even.
  2. Preheat oven to 350°F (176°C).
  3. Bring the flour mixture to the cauliflower bowl and use your hands to mix and toss it around until all the cauliflower is coated evenly. Spread the cauliflower in a single layer on a baking tray. Sprinkle the sesame seeds on the top and bake for about 30 minutes, flipping it around every 10 minutes.
  4. While you’re waiting for the cauliflower, make the sauce: Combine all the ingredients for the sauce in a small bow and stir until the liquid is even, especially the corn starch as it often likes to clump together. Set it aside and wait for the cauliflower.
  5. After the cauliflower has been cooking for 30 minutes and stirred a few times between, take it out and drizzle the sauce over it. Give it a good stir until the sauce coats all the cauliflowers, then put it back into the oven and bake for another 15-20 minutes, stirring and flipping them every 5 minutes or so so the bottom doesn’t burn.

 

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