These Gluten-Free Cauliflower Wings Are Fried Or Baked To Perfection. The veggie wings are coated in a delicious sweet and spicy lemon pepper sauce. A Perfect Plant-Based Summer Holiday, Game Day Appetizer Or Weekend Meal.
Course: Appetizer, Dinner
Diet: Gluten Free, Vegan, Vegetarian
Author: Nija Clark
1 ½cupBread crumbs
⅓cupLemon juice- about 1 ½ lemons
½tablespoon Cornstarch added to 1 tablespoon water
Oil of choice for frying- we recommend an oil with a high smoke point. We use canola, avocado or peanut oil.
Removing leafs from stem of cauliflower. With a sharp knife cut around the middle of the cauliflower to remove core. Pull florets apart. Rinse cauliflower and set aside
Preparing Battering Station
In a bowl mix ingredients for wet batter. Mix until smooth and thick.
In a separate bowl add bread crumbs, coconut flour and mix well.
In a medium pot, pour in 1 and 1/2 cups of oil. Heat oil on medium heat setting.
Begin preparing wings by evenly coating cauliflower florets in the wet batter
Then coat cauliflower in breadcrumbs mix
Add breaded cauliflower to hot oil, careful not to crowd. (We recommend testing one piece of cauliflower to ensure oil is hot enough. To also ensure pieces are not to big, if they are you’re cauliflower will still be extra firm and tough to get a toothpick through)
Cook florets until golden brown (approximately 10 - 12 minutes)
Set on paper towels to drain excess oil
If baking, bake at 425 degrees for about 20 to 30 minutes depending on size of florets. Flipping halfway through. Use a toothpick to test if done. Recommended if doubling the recipe and a healthier option with less oil.
With cauliflower now on a serving tray, spoon glaze over pieces.
You can also put glaze in container with lid. And give a gentle couple of shake to coat pieces and then serve.