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
Maple Almond Butter Banana Nice Cream on a cone dunked in a small white bowl with slices bananas in another bigger white bowl

I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!

 

Gluten Free Peanut Butter Cookie Pie with a missing slice on white plate with green cloth in the white background with forks

Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.