Sticky Peanut Butter Cauliflower Wings

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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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!
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How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.

 

ULTIMATE PEANUT BUTTER CUP COOKIES

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