APRICOT-SESAME CAULIFLOWER WINGS

Updated at: Thu, 17 Aug 2023 14:18:21 GMT

Step 1

Make the glaze: In a small saucepan, combine all the glaze ingredients.

Step 2

Whisk over medium heat for 3 to 5 minutes, unti boiling and thickened.

Step 3

Remove the pot from the heat and set to cool.

Step 4

Make the cauliflower: Fill a large bowl with ice and tap water a large pot of salted water to a boil over high heat.

Step 5

Blanch the florets for 1 minute, then submerge them in the ice water.

Step 6

De the cauliflower and pat dry.

Step 7

In a large bowl, toss the blanche cauliflower with a cup of the rice flour and season generous salt.

Step 8

Shake off the excess flour and set aside.

Step 9

In a large bowl, whisk together the all-purpose flour, remaining 1 cup of rice flour, the baking powder, garlic powder, onion powder, paprika, chili powder, cayenne, and salt.

Step 10

Season with black pepper.

Step 11

In a small bowl, whisk together the sesame oil and seltzer water.

Step 12

Add the wet ingredients to the dry and whisk until it forms a thin batter-some lumps are okay.

Step 13

Place the batter in the refrigerator until ready to fry.

Step 14

Fill a deep high-sided heavy skillet with about 3 inches of vegetable oil.

Step 15

Heat the oil to 350°F, or until a small drop of batter sizzles when added.

Step 16

One piece at a time, dip the cauliflower into the batter, letting any excess drip off.

Step 17

Working in batches so as not to crowd the pan.

Step 18

gently place the cauliflower in the oil—the oil should sizzle.

Step 19

Fry for 45 seconds to 1 minute, turning halfway through, until crispy and lightly browned on the outside.

Step 20

Drain on paper towels.

Step 21

Let the oil return to 350°F between batches.

Step 22

In a large bowl, toss the fried cauliflower with as much glaze as needed.

Step 23

Garnish with sesame seeds and scallions and serve.

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