Thai Peanut Cauliflower Wings

yupitsvegan.com

Karen Broadbent

5 to 6 cups bite-size cauliflower florets (about 1 small head of cauliflower)

chopped roasted peanuts, sriracha, and sliced green onions for serving (optional)

subheading: For the batter:

½ tbsp sriracha

1 tbsp Thai red curry paste (Thai Kitchen brand is vegan)

¼ cup natural peanut butter (the kind that's just peanuts and salt)

1 tbsp neutral oil

⅛ tsp white pepper (or black pepper)

¾ tsp salt

3 tbsp cornstarch

¼ cup white rice flour (or all-purpose flour)

½ cup plain, unsweetened non-dairy milk

1 tbsp soy sauce

1 tbsp rice vinegar

2 tbsp water plus more as needed

subheading: For the bread crumb coating:

1 and ½ cups Panko-style bread crumbs (check labels - some brands contain milk)

3 tbsp white rice flour (or all-purpose flour)

¾ tsp garlic powder

3/8 tsp salt

subheading: For the agave soy dipping sauce:

6 tbsp soy sauce

1 tbsp sriracha

1 tbsp rice vinegar

2 tbsp agave nectar

Directions at yupitsvegan.com

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