Spicy baked cauliflower wings
By Max La Manna
These sticky and spicy cauliflower ‘wings’ are a BIG fan favourite! Loaded with flavour, these are the best match-day snack or Friday night treat. Without the spicy hot sauce, they’re crispy and crunchy on the outside and soft on the inside. With the sauce, they’re a knockout!
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Prep:15 mins
Cook:20 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 216
-
fat 7g
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saturates 3g
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carbs 28g
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sugars 0g
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fibre 4g
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protein 7g
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salt 0.89g
Ingredients
- 1 cauliflower , cut into 3-5cm florets, core sliced, leaves separated
- 25g garam flour , or plain flour
- 1tsp ground turmeric
- 2tsp chilli powder
- tsp black pepper
- 125ml oat milk
- 80g dried breadcrumbs
- 2tsp smoked paprika
- tsp black pepper
- Generous pinch of salt
- 2tbsp hot sauce
- 3tbsp tomato ketchup
- 2tbsp butter
- 2tbsp oat milk
- 1tbsp maple syrup
- 1tbsp cornflour
- 2tsp water
- 1tbsp sesame seeds
- 2 spring onions , finely sliced
- 2tbsp chopped fresh chives
Method
Preheat the oven to 180°C/160°C tan /gas 4. Line a baking tin with baking parchment. In a mixing bowl, combine all the batter ingredients and whisk until the mixture is smooth and slightly thick.
In a separate bowl, combine the breadcrumb mix. Add the cauliflower pieces and leaves to the batter and mix to coat evenly. Next, place the cauliflower in the breadcrumb mix and coat evenly. Place the cauliflower on the lined baking tin and bake for 18-20 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
Meanwhile, make the buffalo sauce. In a pan over medium-low heat, stir together the hot sauce, ketchup, butter, oat milk and maple syrup as it comes to a simmer, then cook for 2-3 minutes.
In a small bowl, whisk together the cornflour and water until well combined. Reduce the heat under the pan and stir in the cornflour mixture for about 2 minutes, until smooth and silky. Remove from the heat and set aside.
Put the baked cauliflower in a large mixing bowl, add a few spoonfuls of the buffalo sauce and mix to coat evenly.
Serve hot, with a sprinkle of sesame seeds, spring onions and chives.
