This recipe is a slight variation on the Bosh recipe. I’ve used gram flour instead of plain flour as I prefer the taste. And if you use gluten free breadcrumbs as well it makes this recipe suitable for a gluten free diet
I’ve had a few people ask why a ‘meat’ associated word like ‘wings’ is used for a non meat recipe. I think it gives people an idea about the texture, taste etc of a dish i.e. small pieces of spicy morsels. Familiar words help those who are not fully vegan or are new to it understand what the dish might be like. Words like sausages, steaks etc will also encourage children to eat it. They may not if we said ‘cauliflower bites’ I’m sure new words will start to appear.
So maybe this recipe should be called ‘cauliflower crispy bites’, not so catchy though. What do you think?
Preparation: 20 minutes
Cooking: 40 minutes
- 1 small head cauliflower
- 65g or ½ cup Gram/chickpea flour
- 150ml or ½ cup unsweetened plant milk
- ¼ tsp salt , ¼ tsp ground black pepper, ½ tsp garlic powder and smoked paprika
- 100-150g or 1 cup bread crumbs – toast slightly before using or panic breadcrumbs (no toasting required)
- 80g or 1/2 cup hot sauce (such as Dunn’s river hot sauce, Franks buffalo sauce or sriracha and Gochujang )
- 40g vegan butter,
- 1 teaspoon garlic powder/paste
- 100g vegan plain yoghurt,
- 1 tsp lemon juice,
- Handful chopped chives, parsley, coriander or mint
Preheat oven to 180C, lightly oil a baking sheet
Using a knife, remove florets from the stalk. Chop the florets and stalks into smaller bite sized pieces.
In a separate bowl, whisk the flour, plant milk, salt, ground black pepper, paprika and garlic powder/paste in a bowl to make a thick batter.
Pour the breadcrumbs in to a separate bowl and place it next to the batter bowl. Dip the cauliflower one at a time into the batter, shake off excess, then dip in to the breadcrumbs to coat completely and place onto the oiled baking sheet. Repeat until all of the wings are coated.
Bake for 20 minutes.
In the meantime, make the hot sauce: In a small pan over high heat, mix the vegan speed, garlic and hot sauce. Bring to a boil and boil for 2 to 3 minutes. Remove from heat. It should thicken slightly
Remove the wings from oven. Dip the wings in the spicy sauce . Return to the tray and bake for another 10-15 minutes for the sauce to soak into the wings.
Remove from oven and serve with the cool yoghurt sauce if desired.
I love serving this with a large mixed salad. Alternatively serve on top of a spicy bean stew, or with some spicy Mexican rice (A packet of microwaveable Mexican rice is ideal), or as part of a vegan tapas meal
Soon my vegan cooking guests will be making their own cauliflower bites. Let me know how you got on and if you made any changes