nature. vegan recipes. autumn.

This perfect appetizer is crispy, crunchy, saucy, spicy, and oh-so yummy! 

Last night I made an Asian meal for my family that was taking a bit, so, these wings came to the rescue as the perfect appetizer to tide them over! They’re super easy to make, yummy, and healthy! The flavor is out of this world and will have you preheating the oven to make more. 

Duration: 30-35 minutes

Servings: 4-6

What you’ll need: 

- One head of cauliflower (broken into florets, “wing sized” pieces) 

- 1 to 1 ½ cups of General Tso sauce (store bought is fine, just make sure it is vegan!) 

- 1 cup all-purpose gluten free flour 

- 1 cup dairy-free milk (I used almond) 

- ¼ cup water, as needed 

- 1 Tbsp of sesame seeds for garnish (optional, but recommended) 

Directions: 

1. Preheat oven to 425 degrees and grease a cookie sheet.

2. Rinse your cauliflower and cut/break it into “wing-sized” pieces. 

3. In a medium bowl, mix together your flour and dairy-free milk until fully combined and smooth. Add in water as needed to thin your batter. Typically, the thicker the batter, the thicker your wings will be breaded. 

4. Add your cauliflower into a gallon-size bag, along with the batter. Shake the bag to coat your wings evenly in your batter. (Make sure the bag is sealed!) 

5. Spread your battered wings onto your greased cookie sheet and cook for 20-22 minutes, or until wings are slightly golden in color. 

6. Once wings are done, let them cool before adding them into a large mixing bowl. Toss the wings in the bowl with the General Tso sauce. 

Optional: Add your wings back onto your cookie sheet and bake for another 4-5 minutes to soak in the General Tso sauce further. 

By Tenderly Mag.

The recipes may be found here: