Sticky Sesame Cauliflower Wings

Source: https://www.vegkitchen.com/sticky-sesame-cauliflower-vegan

For the cauliflower 'wings'

• 1 cup all-purpose flour or gluten-free baking flour
• 1 tbsp baking powder
• 2 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp salt
• 1 cup plant based milk such as almond milk
• 1 medium head cauliflower around 6 cups

For the sauce

• 3 TB tomato paste
• 1/4 cup rice vinegar
• 1/2 cup tamari or soy sauce
• 1/4 cup maple syrup
• ½ tbsp Sriracha
• 3 tbsp cornstarch
• 1 cup water
• 2 tbsp sesame oil
• 1 tsp ginger 
• 1/2 cup sesame seeds

Instructions

• Preheat the oven to 400 F and line a baking tray with parchment paper.
• Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.
  
  
• Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.
  
  
• Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.
• Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.
• Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.
• At the last minute, gently fold in the sesame seeds and serve.