Hot wings are everyone's favorite casual party appetizer. However, they're usually far from healthy. This recipe for gluten-free, vegan cauliflower wings paired with sriracha tahini sauce will definitely impress your guests, all the while remaining on the healthier side.
Preheat to 425F. Break off florets of cauliflower and place in bowl.
In medium-sized bowl mix everything but gochujang sauce and whisk to combine. The batter should not be too thick or too thin. You want it to stick to the cauliflower.
Dip each floret and coat completely shaking off any excess.
Place on parchment-lined baking sheet and bake for 25 minutes. Turn and continue baking for 15-20 more minutes until crispy.
To make sriracha tahini sauce, mix everything but sriracha in a small bowl and stir to combine. Add water a tbsp at a time until you get the desired texture. Add sriracha to taste and stir.