Cauliflower Hot Wings
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 400 g cauliflower (cut into bitesize florets)
- • 100 ml dairy free coconut milk alternative
- • 50 g self raising flour
- • 1 tsp smoked paprika
- • 1 tsp chilli powder
- • 1/2 tsp onion granules
- • 1/2 tsp garlic granules
- • 1/2 tsp ground cumin
- • 1/2 tsp mustard powder
- • 1/4 tsp salt
- • 1/4 tsp black pepper
- • 10 g panko breadcrumbs
- • low calorie cooking spray
- • 2 tbsp Sriracha sauce
- • 1 tbsp honey
- • 1/2 tsp rice vinegar
- • 1/2 tsp chilli powder
- • 4 tbsp dairy free yoghurt
- • 1 tsp Sriracha sauce
Preparation Steps
Pre-heat the oven to 200ºC and line a baking tray with greaseproof paper.
In a mixing bowl, combine the smoked paprika, chilli powder, onion granules, garlic granules, cumin and mustard powder. Add the flour, salt and pepper and pour in the coconut milk alternative. Whisk until smooth and combined.
Dip each cauliflower floret into the batter allowing any excess to drip off. Lay onto the lined baking tray. Pop into the oven for 10 minutes.
After 10 minutes, spray the cauliflower with low calorie cooking spray and sprinkle over the panko breadcrumbs. Cook for another 10 minutes.
In a small bowl, combine the hot sauce ingredients. When the cauliflower has cooked, dip the florets into the hot sauce and move around to coat. Place the florets back onto the baking tray, coating in any loose panko breadcrumbs on the tray. Cook for another 10 minutes.
While the cauliflower finishes cooking, make the dip. Mix the yoghurt and Sriracha together. Serve the cauliflower wings with the dip.