Sign up for our newsletter and receive a code for 1 FREE full sized jar of Smak Dab on orders $50+
Spicy Sesame Cauliflower WINGS
Ingredients
1 head of cauliflower (about 2 ½ lbs), cut into small florets
1 cup all-purpose flour
1 ½ cups water
½ teaspoon garlic powder
¼ tsp kosher salt
1 tbsp sesame seeds
Freshly ground black pepper, to taste
½ cup soy sauce (or tamari)
½ cup maple syrup or honey
2 tbsp Smak Dab Hot Honey Jalapeño Mustard
2 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp tomato paste
4-6 tsp chili paste or sriracha (depending on how spicy you like it)
4 cloves garlic, peeled, finely chopped or grated
3-inch piece fresh ginger, peeled, finely grated or minced
2 tbsp sesame seeds
Green onion, sliced (optional)
Directions
Preheat the oven to 450 degrees F and line two baking sheets with parchment paper. (Make sure your parchment paper can withstand high temperatures)
In a large bowl, whisk together the flour, water, garlic powder, sesame seeds, salt, and pepper. The batter should be thick enough to coat the cauliflower and pool only slightly when set on the parchment. If the batter is too thick, add water little by little until you reach the proper consistency.
Drop the florets into the batter and stir until all pieces are coated. Carefully transfer battered cauliflower to the baking sheets, leaving 1 inch of space around each floret. Bake the battered cauliflower for 20 minutes, flipping halfway.
Meanwhile, in a small saucepan combine the soy sauce, maple syrup, mustard, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds. Bring to a boil on the stove over medium heat and simmer for 5-7 minutes until reduced, or until it coats the back of a spoon. Set aside to cool.
After cauliflower has baked for 20 minutes, remove. Once they’re cool enough to handle, transfer the par-baked cauliflower to a large bowl. Cover the cauliflower with all but ½ cup of the sesame sauce. Toss to thoroughly coat and arrange the cauliflower back on the baking sheet.
Bake another 20 minutes, or until the edges are starting to darken. Remove the cauliflower and let it sit for a full 5 minutes before serving. Drizzle with remaining sauce and top with sesame seeds and chopped green onions.
