Cauliflower is in! I’ve always adored this cruciferous vegetable, they are perfect boiled, mashed, grilled, roasted, or blended. It’s sweet yet very mild taste is the perfect canvas for bold flavor pairings. Lately I’ve seen this wonderful vegetable being featured as the vegetarian entree in restaurants in place of the boring old (but still good) portabello mushroom. I went to a barbecue last month where our friend made these absolutely delicious “vegetarian wings” by coating roasted cauliflower in buffalo wing sauce. I was instantly hooked! I turned to the trusty Pinterest and learned that apparently cauliflower wings is hugely popular right now. Where have I been? hiding under a rock or something. I need to get out more.
I invited my family over during the long weekend and had a barbecue with lots of Asian flavors like Vietnamese pork tacos, Cambodian chicken skewers (sach moun ang), and our favorite – grilled avocado. I’ve been dying to make cauliflower wings and thought this balsamic glazed wings would match up nicely with the overall flavors of other dishes. This was a huge hit! Even our two year old guest loved it. It’s a great way to serve vegetables other than salads and I can’t wait to experiment with different sauces.
Balsamic Glazed Cauliflower Wings
adapted from Cupcakes and Kale Chips
I’ve had some leftover buttermilk so I used that instead of milk. The result is a much thicker batter, so thin it out with a bit of water of milk, or add more buttermilk. The batter should still be thick enough to coat and not too runny. Also, make sure you don’t over-roast the cauliflower. It should be soft, not mushy.
- ¼ cup balsamic vinegar
- 2 Tbsp soy sauce (or tamari for gluten free)
- ¼ cup honey (or agave or maple syrup for strict vegan)
- 1 clove garlic, crushed
- 1 tsp finely minced fresh rosemary
- ¼ tsp salt
- a few grinds black pepper
- One large head cauliflower
- 1/2 cup flour
- 1/3 cup buttermilk (if using regular milk, use 1/2 cup)
- Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
- Preheat oven to 450°F, and spray a baking sheet with oil or cooking spray.
- Cut the cauliflower into florets.
- Whisk together the flour and milk in a bowl.
- Toss the cauliflower in the batter until thoroughly coated.
- Arrange the cauliflower on the baking sheet in a single layer.
- Bake for 15-20 minutes, or until slightly less done than you want them.
- Remove from the oven and pour the sauce over the cauliflower.
- Return to oven for another 5 minutes.
- Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
- Return to the oven for another 5 minutes.
- To serve, I garnished it with toasted white sesame and scallions, sprinkle a couple pinch of sea salt. Enjoy!