These Cauliflower Wings are an absolute game-changer. They are so crunchy and make for the best way to spice up your vegetables. Coated in a sauce that is sweet and spicy, makes them the perfect combination.
The wings are great as a snack or even for dinner as they are guaranteed to be demolished in no time as they are packed with flavour and still have that ‘meaty’ texture.
Ready in 30 minutes
1 cauliflower, cut into florets
2 eggs, whisked (swap for 200ml of plant milk if vegan)
1 tsp of salt
1 tsp ground pepper
1 tsp of chinese five spice
1/2 tsp of cayenne pepper
1 tsp of garlic powder
150g of cashews, blitzed into flour consistency
3 tbsp of maple syrup
3 tbsp of siracha
2 tbsp of tamari or soy sauce
2 tbsp of sesame seeds
Start by preheating the oven to 210c.
Place the batter ingredients in a bowl and whisk the egg in another.
Dip the cauliflower in the whisked eggs then add to the cashew batter and coat.
Once coated put the cauliflower on a rack if you have one if not on a lined baking tray.
Repeat this for all of the florets with the rest of the mixture.
Bake in the oven for 22-25 mins until crispy and cooked through.
Just before you take out the cooked cauliflower, make the glaze.
Heat the ingredients in a pan for a few minutes then drizzle over the cauliflower and sprinkle over some sesame seeds to serve.