Pad Thai Cauliflower Wings (V)
For the cauliflower wings:
- 1 large head of cauliflower
- ⅔ cup all purpose flour
- Pinch of sea salt
- ¾ cup oat milk or another plain non-dairy milk
- Green onion, thinly sliced, for serving
- Roasted peanuts, crushed, for serving
For the Pad Thai sauce:
- ½ cup Thai & True Pad Thai Tamari Sauce
- ⅓ cup creamy salted peanut butter
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave or honey
- Squeeze of lime juice
- Preheat your oven to 375F degrees and line two baking sheets with parchment paper or silicone baking mats.
- Break or chop the cauliflower into bite-sized florets.
- Combine the flour, sea salt, and non-dairy milk in a large bowl. Add a handful of cauliflower florets to the bowl and toss to coat the pieces completely. Shake excess batter from the florets and place them on the prepared baking sheet, spaced about an inch apart. Repeat until you’ve coated all of the cauliflower florets. Wipe the bowl clean.
- Bake the cauliflower wings for 15 minutes, until light golden in color. Remove the cauliflower wings from the oven and leave the oven on.
- Meanwhile, make the Pad Thai sauce. Combine the Thai & True Pad Thai Tamari Sauce, salted peanut butter, toasted sesame oil, agave or honey, and lime juice in the bowl you used to batter the cauliflower wings. Whisk together and adjust the flavors to taste.
- Carefully transfer the baked cauliflower wings to the bowl with the sauce and stir gently to coat each piece. Shake excess sauce from the cauliflower and return the pieces to the baking sheet. Bake for another 10 to 15 minutes, until the cauliflower wings are sticky and warm.
- Transfer the Pad Thai Cauliflower Wings to a serving platter and top with sliced green onion and crushed peanuts. Enjoy as an appetizer or main course served over rice.