One of the comments I got on Instagram after posting this photo was: "I didn't know cauliflower had wings!". Well, of course they don't, but we're so used to naming familiar things a certain way, that it's simply easier and quicker, than starting to explain to someone what that dish actually is, or is supposed to work as, or what it might remind you of. So, for the lack of other nomenclature, that might not "upset" some, and for the purpose of this recipe - yes, cauliflower has wings ;P and I will choose those kind of "wings" for eating over the "real ones" every time!
This dish, or rather an appetizer, nibble, snack is soooo good and comforting. Hot, spicy and crunchy - all that you might be expecting from an ideal finger food. The below recipe doesn't "belong" to me, it comes from BOSH boys, a duo that I highly recommend you getting familiar with, if you're a herbivore, or simply want to cook and eat more veggies!
How to make it...
- 1 large head of cauliflower
- 150 g plain flour
- 300 ml plant-based milk
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 100 g panko breadcrumbs
- 120 g dairy-free butter
- 200 g buffalo hot sauce or other hot sauce of your choice
- Preheat oven to 180°C (360F).
- Break the cauliflower into florets and cut the stem into bite-sized pieces.
- Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to form a smooth batter.
- Put the panko breadcrumbs into another bowl.
- Tip the cauliflower into the batter and toss to coat.
- Transfer wet cauliflower pieces into the bowl with breadcrumbs, a few pieces at a time, and toss gently until well coated.
- Spread the cauliflower pieces on the lined baking trays and bake for 20 minutes.
- While the cauliflower is baking, melt the dairy-free butter in the microwave and stir in the hot sauce.
- After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated.
- Put the tray back in the oven for 20–25 minutes, until a sharp knife glides easily into the thickest parts of the cauliflower and the outsides are really golden brown and crispy.
- Remove from the oven. Serve the cauliflower wings while they’re still hot.
The original recipe includes a ranch sauce, but I gave it a pass, as I prefer to dunk my hot cauli wings in plain or garlic vegan mayo.
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