1 head cauliflower
1/2 cup flour
1/2 cup milk
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 cup panko
3 tbsp soy sauce
1/2 tsp sesame seeds
1/4 tsp black pepper
1/4 tsp ginger
1 tsp cornstarch made into a slurry with 1 tsp water
1/4 cup water
Preheat oven to 450 degrees F (230 degrees C). Prepare a baking sheet by lining it with parchment paper.
Using a knife, remove florets from the cauliflower. Chop the cauliflower into smaller pieces to resemble the size of the wings.
In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Remove from heat and allow to cool until needed. It’ll also thicken up as it cools!
