Spicy cauliflower wings

Name: Spicy cauliflower wings
Prep time: 30 min
Total time: 75 min
Yield: 2
Ingredients: 100 g light spelt flour; 1 tbsp agave syrup; 45 ml tahini (sesame paste); a little tahini (sesame paste); 200 ml almond drink; 1 tsp onion powder; ¼ tsp paprika; 650 g cauliflower; 1 organic lemons; 1 dl hot chilli sauce; 1 tsp hot chilli sauce; 2 tbsp coconut oil; 1 tsp garlic powder; 2 pinch pepper; ½ tsp salt; 2 tsp lemon juice; 2 tsp black sesame seeds

main dish vegetable dishes

Total: 1 hr 15 min. | Active: 30 min.

vegan, lactose-free

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The trend which sees cauliflower transformed into vegan chicken wings has been doing the rounds online for some time. Naturally, I had to give it a go. Making chicken wings out of cauliflower florets requires a good batter and a spicy marinade. The "wings" are then cooked in two stages and the result is simply delicious. Whether or not they actually resemble the real thing is not for me to say (the last time I ate chicken was over six years ago), however the cooking process almost completely eliminates the taste of cauliflower.

Recipe by:
Fanny Frey - fannythefoodie

Ingredients

for 2 person

Batter & cauliflower
100 g	light spelt flour
200 ml	almond drink (unsweetened)
1 tsp	garlic powder
1 tsp	onion powder
¼ tsp	paprika
2 pinch	pepper
½ tsp	salt
650 g	cauliflower, cut into florets

Sauce
1 tbsp	agave syrup
1 dl	hot chilli sauce (e.g. Sriracha)
1 tsp	lemon juice
2 tbsp	coconut oil, melted

Dip & garnish
1 tsp	hot chilli sauce (e.g. Sriracha)
1 tsp	lemon juice
45 ml	tahini (sesame paste)
90 ml	water
a little	tahini (sesame paste)
1	organic lemon, cut into wedges
2 tsp	black sesame seeds

How it's done

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.

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