These glazed orange cauliflower wings are served as a plant based alternative to the traditional chicken wings, the whole family will love them!
So, the next time you are making your morning cold pressed juice, juice an extra 250ml of pure orange juice and set it aside to make these cauliflower wings later on.
What you'll need:
- 650g or roughly 3 cups of cauliflower florets (approx 1 large or 2 smaller heads of cauliflower)
- Sesame seeds, for garnishing (optional)
- 75g plain flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 185ml of filtered water
- 1.5 Cups breadcrumbs
- 1/2 Cup desiccated coconut
- 1 tsp orange zest
- 2 large oranges or enough to get1 cup of juice
- 60ml maple syrup
- 3tbsp soy sauce
- 2tbsp rice wine vinegar
- 2tbsp room temperature water
Cornstarch Slurry for Glaze:
- 2tbsp cornstarch
- 4tbsp of filtered water
- Preheat your oven to 180C and line a large baking tray with baking paper.
- If you have not already done so, set up your MOD Cold Pressed Juicer.
- Zest one of your oranges until you have 1 tsp of orange zest. Add zest to a small - medium sized saucepan.
- Peel your oranges, pull apart into wedges and feed through your wide mouth juicer, juicing until you have 250ml of juice. Add juice to the saucepan along with the zest and set this aside for later use.
- Mix together your cornstarch slurry and set aside.
- In a medium sized bowl, mix the batter ingredients together until it forms a smooth, thick consistency.
- In a second medium sized bowl, mix the breading ingredients together.
- 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.
- Once 20 minutes is up, take the florets out and 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.
- Serve while still warm!
That’s it! Make sure you tag us (@modappliances) if you make these.
Cheers, Team MOD!