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Apricot-Sesame Cauliflower 'Wings' Recipe

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This recipe for Apricot-Sesame Cauliflower 'Wings' is from Lynn's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
GLAZE
4 ounces apricot jam
1½ tablespoons sriracha
1/4 cup water
1 teaspoon minced fresh ginger
1 clove garlic, minced or crushed
1 tablespoon ketchup

CAULIFLOWER
1 small head cauliflower, cut into 1-inch florets
1 cup rice flour
1½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 teaspoons sea salt
Freshly ground black pepper
2 tablespoons sesame oil
2 cups ice-cold seltzer water, plus ¼ cup or more, if needed
Vegetable oil, for frying
Sesame seeds, for garnish
Thinly sliced scallions, for garnish

Directions:
Directions:
For the glaze:

In a small saucepan, combine all the glaze ingredients. Whisk over medium heat for 3 to 5 minutes, until just boiling and thickened. Remove the pot from the heat and set aside to cool.

For the cauliflower:

1. Fill a large bowl with ice and tap water. Bring a large pot of salted water to a boil over high heat. Blanch the florets for 1 minute, then submerge them in the ice water. Drain the cauliflower and pat dry. In a large bowl, toss the blanched cauliflower with 1/2 cup of the rice flour and season generously with salt. Shake off the excess flour and set aside.

2. In a large bowl, whisk together the all-purpose flour, remaining ½ cup of rice flour, the baking powder, garlic powder, onion powder, paprika, chili powder, cayenne, and salt. Season with black pepper. In a small bowl, whisk together the sesame oil and seltzer water. Add the wet ingredients to the dry and whisk until it forms a thin batter — some lumps are okay. Place the batter in the refrigerator until ready to fry.

3. Fill a deep high-sided heavy skillet with about 3 inches of vegetable oil. Heat the oil to 350°F, or until a small drop of batter sizzles when added.

4. One piece at a time, dip the cauliflower into the batter, letting any excess drip off. Working in batches so as not to crowd the pan, gently place the cauliflower in the oil — the oil should sizzle. Fry for 45 seconds to 1 minute, turning halfway through, until crispy and lightly browned on the outside. Drain on paper towels. Let the oil return to 350°F between batches.

5. In a large bowl, toss the fried cauliflower with as much glaze as needed. Garnish with sesame seeds and scallions and serve.

 

 

 

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