Thai Peanut Cauliflower Wings

Thai Peanut Cauliflower Wings


  • ½ cup cornstarch
  • ⅓ cup water
  • 1 tbsp avocado oil
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 large or 2 small heads cauliflower, cut into florets
  • Sesame seeds, to top
  • Chopped green onion, to top
  • Sriracha, to serve

Peanut Sauce

  • ⅓ cup MUMGRY Smooth Peanut Butter
  • 2 tbsp pure maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 tsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • Water, to thin


  • Preheat the oven to 450 degrees.
  • In a large bowl, whisk together the cornstarch, water, oil, salt, and pepper until smooth. Add the cauliflower and toss to coat in the cornstarch mixture. Spread in a single layer on a large lined baking sheet. Rinse and dry the bowl.
  • Roast the cauliflower in the preheated oven for 15-20 minutes, tossing halfway, until slightly tender and golden brown in some spots. Broil on high for the last 3-5 minutes for further browning if desired.
  • Meanwhile, whisk together the ingredients for the peanut sauce, adding a splash or more of water to thin the sauce enough to toss with the cauliflower.
  • Return the cauliflower to the bowl and toss with the desired amount of peanut sauce, reserving some to dip or drizzle if desired.
  • Serve the cauliflower topped with green onion and sesame seeds and with sriracha to dip or drizzle.
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