Sticky Asian Cauliflower Wings
Dirty dishes are not always welcome here, so I made this in only one pan and a little dish, for the sticky sauce! Just ten, mostly interchangeable, ingredients are needed for this, four of which are spices. They all come together to make such a flavorful crowd pleaser. It can be served as a side dish, game day snack, or meal. This is bound to easily transport you to a restaurant, without the hassle of leaving the comfort of your home!
Ingredients:
Wings:
1 cauliflower head, any size + cut into florets
1/4 cup scallions
avocado oil/ghee, for cooking
1-2 tsp of each: black pepper, freshly ground, cumin, ginger, and turmeric
Sticky Sauce:
1/4 cup coconut aminos
1 tbsp arrowroot flour/starch
1/2 tbsp ginger
Directions:
In a large pan, cook the scallions and ghee over low-medium heat, until the ghee starts bubbling up.
Once the cauliflower is cut, transfer the florets to the heated pan.
Turn the heat up to medium, if not already done. Stir often, while letting everything cook for about 5 minutes, or until the exterior of the cauliflower start turning golden-brown.
Meanwhile, combine all three of the sauces ingredients, in a small bowl. Stir well, then set aside to thicken.
Once the cauliflower has cooked, add all of the spices, and mix well. Let everything sit and soak in the spices, for about 1 minute.
Turn the heat back down to low, pour the sticky sauce in, and stir again.
Let the cauliflower soak in the sauce, for 1 final minute.
Serve and enjoy!
Notes:
Tamari or soy sauce can be easily swapped, with coconut aminos.
Use any combination of onions: red, white, anything
Can use any cooking oil or butter, instead of avocado oil or ghee.
Double the sticky sauce, for dipping!
If you’d like and for convenience purposes, simply use 4-8 tsp of any seasonings you have on hand.
