Don’t let the vegan in your life go hungry at your drinks gathering. Serve them these tasty crumbed wings, by Tess Eden. No chicken in sight.
Crispy Crumbed Cauliflower Wings
One of the most popular dishes I’ve shared is crumbed cauliflower ‘wings’. They’re well loved for their crunchy and crispy coating. Coated in a sticky soy sauce and topped with spring onions, these cauliflower wings need little more than a bowl of rice to make a satisfying meal.
Serves 2-4, takes 30 mins
INGREDIENTS
1 cup wholemeal breadcrumbs
1 medium-sized cauliflower, cut into florets
vegan mayonnaise
chopped spring onion
sesame seeds to serve
Batter
½ cup plain white flour
¾ cup oat milk
½ tsp paprika
½ tsp ground turmeric
Sauce
3 tbsp maple syrup
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp cracked black pepper
¼ tsp crushed garlic
¼ tsp crushed fresh ginger
METHOD
1 Preheat oven to 200°C fan-bake.
2 Put all batter ingredients, plus salt and pepper to taste, into a medium-sized bowl and mix to combine.
3 Place breadcrumbs on a plate.
4 Dip cauliflower florets one at a time into batter, then roll in breadcrumbs to coat.
5 Place cauliflower florets on an oven tray. Bake for 25 minutes.
6 Halfway through baking, shake the sauce ingredients together in a small jar. Remove tray from oven and drizzle sauce on top of cauliflower. Return tray to oven. The sauce will become sticky as the cauliflower continues to cook.
7 Serve cauliflower wings with vegan mayonnaise and garnish with spring onion and sesame seeds.
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