Asian Cauliflower Wings

With a crispy coated exterior and a sweet and spicy sauce coating, these baked Asian Cauliflower Wings are downright addictive. These easy vegetarian bites are gluten-free, dairy-free and Paleo-friendly. We also offer instructions for cooking in an air-fryer too!

Prep Time15

Cook Time25

Course: Appetizer

Diet: Gluten Free

Keyword: Asian Cauliflower Wings

Method: Bake

Author: Lexi's Clean Kitchen

Ingredients

For the Breaded Cauliflower:

1 tablespoon avocado oil
3 eggs
1-1/2 cups almond flour more if needed
1 teaspoon salt
1 large 2 lb. cauliflower, cut into 1-½”-2” florets
Cooking spray we use avocado

For the Sauce:

1 tablespoon sesame oil
2 garlic cloves minced
1/4 cup coconut aminos
1/4 cup seasoned rice vinegar
2 teaspoons sriracha
2 tablespoons honey more to taste
1 tablespoon fish sauce optional
1 tablespoon tapioca starch
2 tablespoons water
Sesame seeds for garnish
Green onions thinly sliced, for garnish

Instructions

To Bake:

Preheat oven to 375ºF and brush or spray avocado oil on a rimmed baking sheet set aside.
Crack the eggs into a small bowl and whisk together. Whisk together the almond flour and the salt in a separate medium bowl.
Dip the cauliflower into the egg, then into the almond flour, making sure to evenly coat the whole floret, and shaking off any excess. Place on the baking sheet.
Spray the breaded cauliflower pieces generously with cooking spray.
Bake for 22-28 minutes, flipping halfway through, or until the cauliflower are golden and just tender.
Meanwhile make sauce: Add all of the sauce ingredients (except tapioca starch and water) to a medium pot and whisk together. Cook over medium heat until the sauce comes to a boil. Whisk together the tapioca starch and water to create a slurry. Whisk the slurry into the sauce and cook until it thickens. Taste and adjust seasoning, adding a touch more sriracha or honey if desired.
Gently place the cauliflower in a bowl and pour 3/4 of the sauce of the top. Using a rubber spatula carefully mix the sauce to coat the cauliflower. Transfer to a serving plate. Sprinkle sesame seeds and green onions on the cauliflower wings and serve with additional dipping sauce.

To Air-Fry:

Pre-heat the air-fryer to 380ºF.
Crack the eggs into a small bowl and whisk together. Whisk together the almond flour and the salt in a separate medium bowl.
Dip the cauliflower into the egg, then into the almond flour, making sure to evenly coat the whole floret, and shaking off any excess.
Spray the air fryer basket with avocado oil and place in a few pieces of cauliflower, and carefully spray all over with the avocado oil.
Working in batches, cook for 7-8 minutes, turning halfway through.
Repeat with remaining cauliflower wings until crispy.
Gently place all the cauliflower back in the basket to warm through for 1 minute.
Meanwhile make sauce: Add all of the sauce ingredients (except tapioca starch and water) to a medium pot and whisk together. Cook over medium heat until the sauce comes to a boil. Whisk together the tapioca starch and water to create a slurry. Whisk the slurry into the sauce and cook until it thickens. Taste and adjust seasoning, adding a touch more sriracha or honey if desired.
Gently place the cauliflower in a bowl and pour 3/4 of the sauce of the top. Using a rubber spatula carefully mix the sauce to coat the cauliflower. Transfer to a serving plate. Sprinkle sesame seeds and green onions on the cauliflower wings and serve with additional dipping sauce.

Notes

We recommend using avocado oil spray (that contains no added ingredients) for high heat cooking. We also find this oil sprayer useful if you'd like to avoid buying cooking spray regularly.

Start checking the cauliflower for doneness at 22 minutes, but depending on the size of the cauliflower, it can take a couple of extra minutes to get tender. You want the cauliflower to be just tender, but not overly done.

Nutrition