Spicy cauliflower wings


Total time: 1hr 15m
Preparation Time: 30m

Servings
For 2 people


Author

Fanny - fannythefoodie


Nutritional Information

Contains 598 Kcal, 19g Protein, 61g Carbohydrates, 29g Fat


Ingredients

  • Batter & cauliflower
  • 200 ml almond drink (unsweetened)
  • 100 g light spelt flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 2 pinches pepper
  • 0.25 tsp paprika
  • 1 cauliflower (approx. 650 g), cut into florets
  • Sauce
  • 1 tbsp agave syrup
  • 2 tbsp coconut oil (melted)
  • 1 dl hot chilli sauce (e.g. Sriracha)
  • 1 tsp lemon juice
  • Dip & garnish
  • 1 tsp hot chilli sauce (e.g. Sriracha)
  • 1 tsp lemon juice
  • a little tahini
  • 90 ml water
  • 2 tsp black sesame seeds
  • 1 organic lemon, cut into wedges

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Instructions

  • Batter & cauliflower

    Mix all of the ingredients in a blender to produce a smooth batter, transfer to a bowl. Dip the cauliflower florets in the batter one at a time, then place on a baking tray lined with baking paper. Roast for approx. 25 mins. in the centre of an oven preheated to 180°C. Turn the florets after 15 mins.
  • Sauce

    To make the sauce, mix the agave syrup, chilli sauce, lemon juice and coconut oil in a blender, pour into a bowl. Remove the cauliflower from the oven, toss individually in the sauce, return to the tray and roast for a further 20 mins.
  • Dip & garnish

    To make the dip, puree all of the ingredients in a blender, serve with the cauliflower. Garnish with the tahini, lemon and sesame seeds.
  • Note:

    This recipe is incredibly spicy so if you're not a fan of spicy food, it's probably best you sit this one out. Or maybe replace the hot sauce with passata seasoned with a little salt and paprika. I've not put this to the test, but it's definitely worth a try.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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