Orange Glazed Cauliflower Wings
These orange glazed cauliflower wings are served as a plant based alternative to the traditional chicken wings. They are great served up as an appetizer at your next BBQ or dinner party.
The key to this recipe is prep. It may seem like there are a lot of steps but they are all quite quick and simple.
Nex time you are making your Saturday morning cold press orange juice, set aside an extra 1 cup of juice and make these cauliflower wings later for a fun happy hour snack.
Orange Glazed Cauliflower Wings | MOD Appliances
650g (roughly 3 cups) of cauliflower florets (approx 1 large or 2 smaller heads of cauliflower), chopped into florets
Sesame seeds, for garnishing (optional)
75g plain flour
1 TBSP cornstarch
1 tsp baking powder
1 tsp sea salt
185 ml filtered water
1.5 cups breadcrumbs
1/2 cup desiccated coconut
1 tsp orange zest
2-3 large oranges or enough to get 1 cup of juice
60 ml pure maple syrup
3 TBSP soy sauce
2 TBSP rice wine vinegar
2 TBSP room temperature water
2 TBSP cornstarch
4 TBSP filtered water
For the batter:
For the breading:
For the glaze:
For the cornstarch slurry for the glaze:
Preheat your oven to 180C and line a large baking tray with baking paper. Set up your MOD Cold Press Juicer;
Zest one of your oranges until you have 1 tsp of orange zest. Add the zest to a small - medium sized saucepan. Peel your oranges and cut into wedges. Feed the fruit through the juicer until you have 250ml of juice;
Add the orange juice to the saucepan along with the zest and set this aside for later use;
Mix together your cornstarch slurry and set aside;
Take out two medium bowls. Mix the batter ingredients together in one bowl until it forms a smooth, thick consistency. Mix the breading ingredients together in the second bowl;
Take a cauliflower floret and first dip it in the batter mixture ensuring it gets fully coated. Next, dunk the batter coated floret into the breading mixture, pressing the breadcrumbs into the floret to ensure that it sticks;
Place prepared floret onto the baking tray and continue the process with the remaining florets. Once all florets are coated, spray or drizzle with olive oil and pop into your preheated oven for 20 minutes;
After 20 minutes, take the florets out and carefully flip them over to ensure even baking. If flipping causes the batter to fall off your florets, pop them back in the oven for another 5 minutes before trying again;
Once flipped, place back into the oven for an additional 15-20 minutes until crisp and golden. Take the tray out of the oven and allow it to cool slightly;
While the florets are baking, make the glaze by adding the remaining ingredients to the saucepan with the juice and zest in it. Cook over a low heat for a couple of minutes just until it starts to boil. Turn off the heat and pour in your cornstarch slurry. Stir until the mixture thickens.
Dip the slightly cooled (but still warm) cauliflower florets into the glaze and coat well. Place onto your serving dish and sprinkle with some sesame seeds.
That is it! Try these out for your next dinner party and we promise, your guests will LOVE them!
Lisa Pollock said:
This sounds amazing, I can’t wait to try it.