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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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
Chocolate Hazelnut PasTREE on a marble serving tray with golden cutlery, pine trees, Christmas ribbons on a wooden background

I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!