Step 1

Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.

Step 2

Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.

Step 3

Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.

Step 4

Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.

Step 5

Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.

Step 6

When the cauliflower is almost done, heat the sesame oil in a pan over a medium-high heat. Add the onion, garlic and ginger, cooking for 3-4 minutes, until fragrant.

Step 7

Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.

Step 8

At the last minute, stir in the sesame seeds and serve.