The first time I made these curried cauliflower wings my meat-eater family went crazy for them, which is always a good sign for any vegan/vegetarian recipe.
Cauliflower wings always go down well as a snack paired with a complimentary dip, but I like to add them to wraps with salad and mango chutney. You can even add them to Buddha bowls, sandwiches, eaten with chips/fries; they really are versatile.
- 1kg Cauliflower
- 100g Plain Flour
- 250ml Almond Milk
- 125ml Water
- 3 Tbsp Curry Paste
- 30g Margarine
- 1/2 Tsp Sea Salt
- 1 Tsp Smoked Paprika
- 1/2 Tsp Cayenne or Chilli Powder
- 2 Tsp Garlic Powder
- 2 Tsp Ground Cumin
- 2 Tsp Ground Ginger
- 2 Tbsp Medium Curry Powder
- 1 Tbsp Coriander
Pre-heat oven to 180c (fan assisted)
In a bowl combine the flour, almond milk, water, salt and spices until you have a thick smooth batter.
Next dip each cauliflower floret into the batter, lightly tap against the side of the bowl to remove the excess batter and place on a lined baking tray.
When all your florets are properly coated place the tray in the oven for 20 minutes.
Place the margarine in a microwaveable bowl with the curry paste and melt on the microwave for a few seconds.
Remove your cauliflower from the oven and gently coat each floret in the curry butter mixtur,place the cauliflower back on the tray and bake for another 20 minutes or until the cauliflower is soft and cooked through.