Categories: Sides
Ingredients
- 1 head of cauliflower approx. 4 cups of florets
- 1 cup milk for vegan: use water or almond, soy milk or water
- 1/2 cup all-purpose flour can sub gluten-free rice flour
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp of paprika or chili powder
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 cup panko breadcrumbs
- For the sauce:
- ⅓ cup honey
- 1/4 cup sriracha
- 1/4 cup ketchup
- 1 tablespoon sesame seeds optional
Directions
-
Position a rack in the center of the oven and preheat the oven to 400ºF. Place a piece of parchment paper on two baking sheets, set aside. (for frying: heat a large deep pan filled with oil to medium/high heat)
-
Wash and cut cauliflower head into bite sized pieces/florets. Place panko breadcrumbs in a shallow bowl.
-
Mix the milk/water/flour and spices in a medium mixing bowl. Dip the cauliflower in the batter, shake off excess batter, then dip into the panko breadcrumbs. You can do this one by one or in batches.
-
To bake: Lay the cauliflower single layer on the baking sheet. Drizzle with oil olive and bake for 20-25 minutes or until the crust is crispy and golden.
-
To fry: Deep fry breaded cauliflower for 10-15 minutes or until golden.
-
In a large bowl, whisk the honey, sriracha, and ketchup. Remove wings from oven/oil and toss in the honey sriracah sauce and sprinkle with sesame seeds if desired. Serve with blue cheese or ranch sauce.