Saigon Cauliflower Wings

I recently came across this recipe( link here) while browsing through my new Whitewater Cafe - More Beautiful Food cookbook. This cookbook is one of my favorites, along with the 5 others in the series. I find endless amounts of inspiration in these books and everything I make from them tastes great and is healthy, too!

Since I don’t love chicken wings (sorry, not sorry), but absolutely love the Vietnamese flavors in this Saigon Chicken Wings recipe, I decided to try it using cauliflower florets in place of the chicken. They’re about the same size as wings and are just as finger-lickin’ good.

Recipe (adapted from Whitewater Cookbook):

Ingredients:

1 very large head of cauliflower, cut into chicken wing sized florets

2 tbsp (30 mL) soy sauce (can use less if you’d like. I used 1 tbsp)

½ cup (125 mL) rice flour

Glaze

1 tbsp ginger, chopped finely

1 tbsp (15 mL) garlic, crushed

2 tbsp (30 mL) water

3 tbsp (45 mL) sugar

2 tbsp (30 mL) fish sauce

1 tsp (5 mL) sambal oelek

2 tsp (10 mL) lemon grass paste

Garnish

1 cup (250 mL) cilantro, chopped

4 limes, cut in wedges

½ cup (125 mL) peanuts, roasted and chopped

2 Thai red chilies, sliced in circles

Preheat oven to 425°F (220°C).

Place cauliflower in a large plastic bag or bowl with the soy sauce (I used 1 tbsp). Toss them with the rice flour.

Place florets on baking sheet and pour glaze on top.

Bake for about 10 minutes at 425. Toss well to coat.

Add more glaze if desired.

Top with a lot of cilantro, sliced hot peppers and/or chopped peanuts.

Serve with napkins!