Lemon Pepper Cauliflower Wings (Vegan) #vegetarian #appetizers

These Lemon Pepper Cauliflower Wings are totally divine veggie wings! They're covered in a sweet and fiery lemon peppery sauce and are the ideal game day nibble for vegetarians!

We should get directly into these Lemon Pepper Cauliflower Wings. Lemon pepper got one of my preferred by and large flavors at some point a year ago after an organization sent me their lemon pepper flavoring. Companions, I've been putting it on everything and in all things. I'm talking in my tofu scramble. On my heated tofu. Making anything with garlic and onions? Lemon pepper flavoring to the blend! So normally, I understood, I expected to make some Lemon Pepper Cauliflower Wings and check out them!

These aren't your ordinary lemon pepper wings however. Obviously normally their vegetarian, yet in addition, subsequent to being flavorfully prepared, they're topped with a sweet and hot lemon pepper coat. I was never a devotee of the lemon pepper margarine sauce (I attempted them for this, and it didn't turn out well), yet I have consistently been a monstrous aficionado of sweet and fiery coatings. Hi my wild ox cauliflower wings, taking a gander at you! So I chose to try them out for these wings and they turned out superbly!

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INGREDIENTS
Cauliflower Wings

• 1 medium head cauliflower if using a large head, you may need to double the batter and sauce quantities
• ¾ cup all-purpose gluten free flour
• ¾ cup unsweetened almond milk
• 1 tablespoon lemon pepper seasoning
• 1 cup crispy gluten free breadcrumbs seasoned with salt & pepper and 1 teaspoon lemon pepper seasoning
• chopped parsley and freshly grated lemon zest for garnish

Lemon Pepper Glaze

• 8 ½ tablespoons lemon juice
• 4 ½ tablespoons maple syrup or agave nectar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon cornstarch + 1 teaspoon water mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry

INSTRUCTIONS
Cauliflower Wings

1. Preheat oven to 450 degrees F/230 degrees C.
2. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
3. In a separate bowl, whisk the gluten-free flour, almond milk and lemon pepper seasoning in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
4. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
5. Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
6. While baking, prepare the ingredients for the sauce by heating & whisking together.
7. Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
8. Remove from oven and, and garnish with parsley and freshly grated lemon zest. Eat immediately - enjoy!

Lemon Pepper Glaze

1. 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 4 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. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.

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