- Preheat your oven to 230C.
- Whisk together the batter ingredients and 3/4 cup of water until smooth. Gradually add the last 1/4 cup and whisk until it becomes a smooth, thick "pancake" like batter. Add more liquid if needed (or more flour if too thin).
- Dip the florets in the batter, drip off any excess, and then coat with quinoa flakes. Lay them on a lined baking tray and bake for 25 minutes, until evenly crispy.
- Meanwhile, prepare the glaze. Melt the butter, rice syrup, tamari, lemon juice, sesame oil, chilli and spices in a small saucepan over a medium-high heat. Simmer for 5 minutes, then reduce heat. Add the besan flour whisk for a few more minutes until the sauce thickens. Remove from the heat. (This will continue to thicken as it cools)
- Once the cauli-wings have browned, remove from the oven and begin coating each wing in the glaze. Coat evenly first, then simply spoon any remaining glaze over each one on the baking tray - finishing with approximately two coats on each piece.
- Place back in the oven and bake for a further 15-20 minutes until slightly crisp edges and sticky.
- Serve immediately and enjoy.