Sticky Peanut Butter Cauliflower Wings

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Cauliflower Wings

  • 1 head cauliflower, cut into florets
  • 2/3 cup flour (can sub gluten-free)
  • 1/4 cup cornstarch
  • 1 cup milk (plant-based or regular)
  • 1 tsp each: garlic powder, onion powder, paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ cups panko breadcrumbs

Sticky Peanut Sauce

  • ⅓ cup Justin’s Original Peanut Butter
  • ¼ cup soy sauce (or tamari)
  • 2 tbsp honey (or maple syrup)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp sriracha (adjust for heat)
  • 1 tsp each: grated ginger, grated garlic
  • ¼ cup water (as needed)

Yogurt Cilantro Dipping Sauce (optional): ½ cup plain Greek yogurt (or dairy-free), 2 tbsp
lime juice, ¼ cup chopped cilantro, 1 small garlic clove, grated, ½ tsp salt

DIRECTIONS

  1. Chop cauliflower into florets. In a bowl, whisk flour, cornstarch, milk, and seasonings. Dip
    florets in batter, coat in panko, and bake at 425°F for 20-25 minutes, flipping halfway.
  2. Mix all sauce ingredients until smooth.
  3. Toss baked cauliflower in sauce, coating evenly.
  4. Serve hot, garnished with sesame seeds, green onions, and cilantro. Dip, and enjoy!
INGREDIENTS

Cauliflower Wings

  • 1 head cauliflower, cut into florets
  • 2/3 cup flour (can sub gluten-free)
  • 1/4 cup cornstarch
  • 1 cup milk (plant-based or regular)
  • 1 tsp each: garlic powder, onion powder, paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ cups panko breadcrumbs

Sticky Peanut Sauce

  • ⅓ cup Justin’s Original Peanut Butter
  • ¼ cup soy sauce (or tamari)
  • 2 tbsp honey (or maple syrup)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp sriracha (adjust for heat)
  • 1 tsp each: grated ginger, grated garlic
  • ¼ cup water (as needed)

Yogurt Cilantro Dipping Sauce (optional): ½ cup plain Greek yogurt (or dairy-free), 2 tbsp
lime juice, ¼ cup chopped cilantro, 1 small garlic clove, grated, ½ tsp salt

DIRECTIONS
  1. Chop cauliflower into florets. In a bowl, whisk flour, cornstarch, milk, and seasonings. Dip
    florets in batter, coat in panko, and bake at 425°F for 20-25 minutes, flipping halfway.
  2. Mix all sauce ingredients until smooth.
  3. Toss baked cauliflower in sauce, coating evenly.
  4. Serve hot, garnished with sesame seeds, green onions, and cilantro. Dip, and enjoy!
Great Summer Recipes
Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.

Maple Almond Butter Coffee Cake on a white plate with the corner cut with a fork on a wood background with tray and jar

Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.

 

Chocolate Hazelnut Tart with Rosemary and Orange with 3 small pieces cut and still inside the tart on a white background

Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.