Vegan, Gluten-Free Sweet Chili Cauliflower Wings

*Makes ~30 wings; 3-6 servings depending on if made as an appetizer or a meal*

Adapted to be 6 Food Elimination Diet friendly and edited from the blog, Basics with Bails.

These will take 20-30 minutes to prep, 50 minutes to cook, and 15 minutes after baked and are well worth every minute. An underrated kitchen utensil in this recipe is tongs, they will make this recipe much easier when tossing the florets in the sauce.

Ingredients:

1 Head of cauliflower

3/4 cup Oat milk

1 cup Gluten-free flour

1/4 cup Water

Salt & pepper

1 1/2 cup Gluten-free bread crumbs

1/4 cup Avocado oil

2 tsp Minced garlic

2 tsp Minced ginger

1 cup Thai sweet chili sauce (the full bottle

2 tsp Starch (corn, tapioca, or potato)

1/4 cup Water

*Optional, but highly recommended: 1/2 cup Avocado or coconut oil

Steps:

1. Chop up the cauliflower head into bite-size florets.

2. Preheat the oven to 350˚F.

3. In a medium size bowl, combine oat milk, flour, water, salt, and pepper to create a batter.

4. Coat the cauliflower florets in the batter followed by the gluten-free bread crumbs. Place on to the parchment paper lined baking sheet without letting the florets touch.

5. Place in the oven for 50 minutes, flipping halfway.

6. After flipping at the 25 minute mark, start to make to sauce.

7. In a medium pot, heat the avocado oil, minced garlic, and minced ginger to medium heat while stirring for two minutes.

8. Stir in the Thai sweet chili sauce and reduce heat to low.

9. In a small bowl, combine the water and starch to create a paste to then add to the sauce pan mixture to thicken.

10. After the cauliflower florets are golden on the edges, remove from the oven and drop in the sauce pan to coat; 5-8 florets at a time. Once coated, set onto a plate.

11. Optional, but highly recommended for a crunchier, crispier wing. In a medium frypan, heat 1/2 cup avocado or coconut oil to medium. Fry the florets in groups of 5-8, two minutes each side.

12. Eat and enjoy! Be careful, your guests will ask for you to makes these over and over again.

P.S. Thank you Nate for putting the idea for this recipe in my head.