These Lemon Pepper Cauliflower Wings are absolutely divine veggie wings! They're coated in a sweet and spicy lemon peppery sauce and are the perfect game day snack for vegans!
1medium head cauliflower if using a large headyou may need to double the batter and sauce quantities
¾cup/96g of all-purpose gluten-free flour
¾cup/250g of unsweetened almond milk
1tablespoonlemon juice
1/2teaspoonof black pepper
1cup/125g crispy gluten-free breadcrumbs seasoned with salt & pepper and 1 teaspoon lemon pepper seasoning
chopped parsley and freshly grated lemon zest for garnish
Lemon Pepper Glaze:
7tablespoonslemon juice
4 tablespoonsmaple syrup or agave nectar
freshly ground black pepper
1lemonzested
1teaspooncornstarch + 1 teaspoon water mix together separately from the rest of ingredients in a small bowl for a cornstarch slur
Instructions
Preheat oven to 450 degrees F/230 degrees C.
Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
In a separate bowl, whisk the gluten-free flour, 1/2 tsp of salt almond milk, and 1 tablespoon of lemon juice and the black pepper seasoning in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
Bake for about 20 minutes. Just ensure your oven is completely preheated and hot.
While baking, prepare the ingredients for the sauce by heating & whisking all the sauce ingredients together When hot, add the cornflour water mix and mix again. It should thicken. Take off the heat.
Remove the wings from the oven once baked.
Toss the wings in the sauce then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings. Take them off from oven and, and garnish with parsley/cilantro and freshly grated lemon zest. Eat immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days! Reheat in the oven.