Servings:
Ingredients
- 1 head of cauliflower cut into small florets
- 2 tbsp corn starch
Sauce:
- 1/3 cup vegan mayonnaise
- 1-2 tbsp sriracha sauce *
- Juice of 1 lime
- 2 tbsp maple syrup
- 1 tbsp coconut sugar *
- 2 tbsp coconut aminos or light soy sauce
- 1 tsp garlic
- 1 tsp onion
- 1 tsp paprika
Optional:
- sesame seeds
- ciilantro chopped
Instructions
- Preheat oven to 425 F/ 220 C.
- Whisk all sauce ingredients in a large bowl until smooth.
- Cut cauliflower into small florets, and wash and dry them thoroughly. Dust florets with cornstarch (I use a small fine mesh sieve for that), then add them to the sauce. Use a spatula to make sure everything is evenly coated.
- Spread them on a lined baking sheet, and bake bites for 30-40 minutes. After every 10-15 minutes, toss them around and coat them with any of the “run off” sauce. Since they’re not dipped in batter they won’t get crispy like cauliflower wings but they should be a little charred, and deliciously caramelized from the sauce.
- Top with sesame seeds and cilantro and enjoy them on a salad, as a taco or burrito filling, or with rice or noodles!
Notes
*Add more or less sriracha to your preference.
For a less sweet sauce, scale back to 1 tbsp maple syrup or omit the coconut sugar!
For a less sweet sauce, scale back to 1 tbsp maple syrup or omit the coconut sugar!
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