Ingredients
Wings
1 head of cauliflower
1 cup rice flour
1 cup water
1 tbsp lemon pepper seasoning (make sure it's vegan!)
Sauce
2 cloves minced garlic (optional)
juice of 2 lemons
1 tbsp dried parsley
2 tbsp cracked pepper
1/2 tbsp rice wine vinegar
1 tbsp coconut sugar (or any vegan sugar)
1 tbsp tamarind paste
Set oven to 375F. Chop up the cauliflower in to bite sized wings. Mix the rice flour, water and lemon pepper seasoning. Toss the chopped cauliflower into the flour mixture until evenly coated. Place the coated cauliflower on a parchment paper lined baking sheet and put in the oven for 20 minutes or until browned. While your wings are baking, start the sauce. Heat a sauce pan with a little water and saute the garlic until translucent. Add the rest of the sauce ingredients and cook on medium-high heat for about 10 minutes. Refrigerate until your wings are done baking. Remove wings from oven, and pour the lemon pepper sauce over them and stir around. Return back to the oven for 15 minutes, or until crispy. I paired these lemony wings with some sriracha!
