12 Cauliflower florets with stalk as much as possible (these will be your chicken wings 🙂
1 tbsp ginger juice
1 &1/2 tsp salt
1 tsp pepper
Bowl of vanilla rice milk or plain almond milk (your choice)
A bowl of all purpose flour & A bowl or rice flour
1/2 cup water
3 tbsps brown sugar
1 tbsp honey
1 tbsp dark corn syrup
1 tsp ginger (grated)
2 tbsps soy sauce
1 tbsp rice vinegar
red pepper flakes
crushed dry roasted peanuts
Pineapple fried rice (optional)
Put ginger juice, salt & pepper in a ziplock, add cauliflower, seal and toss. Marinate the cauliflower for at least 2 hours. You can marinate longer. The longer you marinate the more powerful the ginger will be.
Cover florets in ‘milk’, then all purpose flour, then ‘milk’ again, then rice flour.
Heat 2-3 inches of oil to med high in deep sided skillet. Flash fry the cauliflower in batches, so as not to crowd them, so they get crispy. Remove to paper towel when golden brown.
In a sauce pan combine water, brown sugar, honey, ginger and rice vinegar, heat to boiling and stir until reduced a bit and coats a spoon.
Remove from heat. Put cauliflower in large bowl, pour sauce over cauliflower, sprinkle with desired amount of red pepper flakes and crushed peanuts. Toss til thoroughly coated.