I had to create a fun recipe for St. Patricks day, seeing as how I was almost born on that day and green is my absolute favorite color. So I combined everything I love into one meal, thus the magic of green cauliflower wings was born! Plus an incredibly easy orange chili glaze that’s perfect to coat, dip, or dunk into. It’s honestly perfect for so many things, hope you love it as much as I do.
Let me know what you would use the glaze for. I plan on adding it into tonights stir-fry and also using it to glaze roasted vegetables.
- Preheat your oven to 450 Degrees F.
- Cut your cauliflower into florets, I like to hold the base of the stem and cut around it. Make sure all the pieces are similar in size.
- Wash and dry your cauliflower bites throughly.
- In a medium sized bowl, combine all your dry ingredients. Whisking to evenly combine.
- In a blender, add in your water, greens, spring onion and apple cider vinegar. Blend on high till completely smooth, about 30 seconds.
- Whisk together the wet and dry ingredients till smooth.
- Line a baking sheet with parchment paper and begin to coat your florets in batter.
- Using a slotted spoon, add a few florets into the batter and stir to coat. Remove from the batter and tap off any excess.
- Place on your baking sheet and repeat till all florets are coated.
- Bake in the oven for 16 minutes, flip and bake for another 16-18 minutes. Till darker green and crispy on the outside, tender on the inside.
- Remove from the oven and eat plain or toss in sauce.
- If you add a sauce, coat evenly and lay florets back out onto your baking sheet. Bake for another 6-8 minutes at 425 F.
- 1¾ cups Orange Juice, fresh squeezed
- 1 tbsp Red Pepper Flakes
- 1 tbsp Arrowroot Starch
- 1 tbsp Cold Water
- Pinch of Salt
- Cut your oranges in half and squeeze.
- In a small pot over medium high heat, add in your orange juice. Bring to a boil.
- Add in your red pepper flakes and in a small bowl combine the arrowroot and cold water, mixing till dissolved. Add that into the boiling orange juice and whisk till evenly combined.
- Turn the heat off and let your mixture sit.
- Whisk every couple of minutes to check the consistency. It should thicken up in just a couple minutes.
- Let it cool, add in any extra seasonings you’d like. I just added a pinch of salt to balance the sweetness. Minced garlic is another wonderful addition.
- Pour into an air tight container and let cool to room temperature before you store it in the fridge.
This will keep fresh about 1-2 weeks. Transfer to ice cube trays and store in your freezer, covered, if you’d like to save them even longer.