I don’t have to tell you, but I love battered and baked cauliflower (aka cauliflower wings). I have made them so many times with so many different flavours. I just can’t get enough. My obsession originally began with the buffalo sauce (franks hot sauce + butter/oil) but I have expanded to many other flavour profiles – including maple & sriracha and sticky sesame. Make sure you check those out to get more cauliflower wing-spiration!
Today I made General Tso Cauliflower. The sauce was from a recipe I found online on The Wanderlust Kitchen blog. It was a nice mix of soy sauce, rice vinegar, hoisin, sesame oil, brown sugar, garlic and ginger. The recipe says to cook that mixture with some whole chilies but instead of doing that, I added a little sriracha. I just mixed all those ingredients together and then it was good to go.
For the cauliflower, I went my own direction. I made a batter which is what I have done for all my other cauliflower wing recipes. I prefer making a batter because it gives a nice texture. This batter is based off the classic recipe from Tasty but I simplified it. I have written out the adjusted batter ingredients here:
- 3/4 cup whole wheat (or AP) flour
- 3/4 cup water
- 1/2 tsp garlic powder
- 1/2 tsp pepper
Once I had the batter ready, I added the cauliflower (~4 cups) and got it all coated. I baked at 400° for 25 minutes, tossing halfway. Then I coated it all in the sauce (you can brush it on or mix in a big bowl) and baked another 10 minutes. You don’t want to cook the cauliflower for too long once it has the sauce because it could burn.
This cauliflower was delicious. I love the sweet, spicy and sour flavours in the sauce. It was so tender and well-cooked. The key to great cauliflower wings is to make your florets bite sized. That way, you get a good ratio of batter to cauliflower and you know it will be perfectly cooked.