Serves 2-4. A great way to get kids to eat their veg. The spices are gorgeously deep and the panko breadcrumbs give a crunchy coating that contrasts nicely with the smooth cauliflower.
Ingredients:
1 large head of cauliflower
150g plain flour
300ml plant-based milk ( or ordinary milk )
2 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp paprika
½ tsp salt
¼ tsp black pepper
100g panko breadcrumbs
BBQ Sauce for coating and dipping
Method:
Preheat oven to 180°C
Line 2 baking trays with parchment paper
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 a batter.
Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.
Tip the cauliflower into the batter and toss to coat all the cauliflower
Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated.
Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes.
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 into the thickest parts of the cauliflower and the outsides are really golden brown and crispy and remove from the oven.
Transfer to a serving bowl and Serve the cauliflower wings while they’re still hot on a serving plate, sprinkled with a little herb and with the sour cream and BBQ sauce on the side.
