Honee Garlic Cauliflower Wings
Crispy, golden cauliflower wings lacquered in a sticky-sweet honee garlic glaze — sweet, savory, garlicky, with just enough fresh ginger to keep things interesting. These vegan Honee Garlic Cauliflower Wings are the kind of appetizer that disappears before the plate even hits the table.
We make our own plant-based honey for this one (chamomile tea, lemon, and sugar simmered down into liquid gold), and it's worth the few extra minutes. Short on time? A good agave works beautifully too. Either way, that crackly brown-rice-flour crust soaked in garlicky glaze is pure game-day magic.
Directions
- Make the honee garlic sauce: in a medium saucepan, combine the brown sugar, minced garlic, minced ginger, water, agave or vegan honey, and coconut aminos (or soy sauce). Stir to mix.
- Cook over medium-low heat, stirring occasionally, until the mixture comes to a boil.
- In a separate bowl, whisk together the 3/4 cup water and 3 Tbsp cornstarch until smooth.
- Pour the cornstarch slurry into the saucepan and stir to combine. Cook, stirring, until the sauce thickens and comes to a boil. Remove from the heat and set aside.
- Cut the head of cauliflower into florets.
- In a large saucepan or deep pot, heat the avocado oil over medium-high heat for frying.
- In a large bowl, whisk together the brown rice flour, 1 tsp cornstarch, garlic powder, sea salt, and black pepper.
- Pour in the cold club soda and stir until a smooth batter forms.
- Dip each cauliflower floret into the batter, letting the excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 3–5 minutes.
- Transfer the fried cauliflower to a paper towel–lined plate or wire rack to drain.
- Place the fried cauliflower in a large bowl, pour over your desired amount of honee garlic sauce, and toss until evenly coated.
- Serve immediately and enjoy!
- In a small pot, combine all the vegan honey ingredients and simmer on low heat for 10 minutes, being careful not to let it boil. Remove the lemon slice and continue simmering for another 10 minutes, until the liquid has reduced by about half. Strain, pour into a jar, and let cool on the counter or in the fridge. Store in the refrigerator for up to one month.
