Teriyaki Cauliflower Wings with Sriracha Mayonnaise
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INGREDIENTS
- 1 small cauliflower
For the crispy batter:
- 80g flour
- 150 ml milk
- 1 tsp salt
- ½ tsp pepper
- For the Teriyaki marinade:
- 1 tbsp sesame oil
- 1 small piece of ginger
- 3 garlic cloves
- 100 ml soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp cornstarch
- 4 tbsp honey
- 1 tbsp sesame seeds
- 3 spring onions
For the dip:
- 1 tbsp Sriracha sauce
- 2 tbsp Asian mayonnaise (tip: normal mayonnaise works just as well. Asian mayonnaise has a slightly sourer taste)
- A little cilantro, optional
HOW TO MAKE IT
- Cut the cauliflower into small, evenly sized pieces.
- For the batter, mix together the flour, salt and pepper. Now add the milk and stir to a smooth batter.
- Dip the cauliflower pieces in the batter, drain briefly and place in the cocotte. Bake in the oven at 200°C top/bottom heat for about 20 minutes.
- Meanwhile, blend the Sriracha sauce and mayonnaise to form a smooth dip. Top with a little chopped cilantro if you like.
- Measure out the ingredients for the teriyaki marinade. Peel the garlic and ginger and chop finely. Cut the spring onions into fine rings.
- Remove the baked cauliflower wings from the oven and set aside in a bowl.
- Add sesame oil to the cocotte, sauté the chopped garlic and ginger briefly. Deglaze with soy sauce. Add the sugar and simmer until it has dissolved. Dissolve cornstarch in 1 tbsp cold water and add as well. Boil briefly until the mixture has thickened. Remove the cocotte from the heat.
- Add 2 tbsp rice vinegar and 4 tbsp honey and stir to a smooth marinade.
- Add the cauliflower wings to the marinade and mix well. Sprinkle with sesame seeds and spring onions. Serve with the Sriracha mayo.