Sweet Chili Cauliflower Wings

As an encore to the delicious cauliflower wings with Frank's hot sauce I had a few weeks ago, I decided to do another version with a sweet Asian-inspired sauce. This sauce has apricot jam, just like one of my favorite take-out condiments, duck sauce. There is a slight heat from the sriracha, but definitely these were a lot milder than the Frank's. You could even serve these over rice and make a meal out of it!

Sweet Chili Cauliflower Wings
1 medium head of cauliflower (cut into florets)
3/4 C flour
3/4 C water
dash salt
dash white pepper
3 tsp sesame oil
small nub ginger (about 2 tsp peeled and grated)
5 cloves garlic (minced)
1/4 C soy sauce
2 Tbsp agave
3-4 Tbsp apricot jam
3 Tbsp tomato paste
3 tsp rice vinegar
3 Tbsp water
2-3 tsp sriracha (or more, to taste)
black and white sesame seeds (garnish)
red and yellow grape tomatoes (garnish)
green onions (garnish)

0. Preheat oven to 435 F. Lightly spray a large baking sheet with some oil.
1. In a bowl mix flour, salt, and white pepper. Stir. Add water and whisk until smooth.
2. Drop each cauliflower floret into the batter to coat well. Shake off excess batter and place on baking sheet. Repeat process for all other florets, leaving some room between each piece.
3. Bake in the oven for 30 minutes, flipping in the middle.
4. In a small bowl mix soy, agave, jam, tomato paste, rice vinegar, water, and sriracha. Set aside.
4. In a large skillet add sesame oil and heat to low-medium. Add garlic and ginger and cook for a 1-2 minutes, stirring frequently, being careful not to burn.
5. Add sauce to skillet and cook on low for 4-5 minutes.
6. Add cauliflower florets to skillet and toss well to coat. Cook 1-2 minutes.
7. Garnish with sesame seeds, tomatoes and sliced green onions.