If there's one thing you make this week...
It's a fan favourite
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Cook time: Under 30 minutes
Best served hot
Gluten-free option available
*On their own, they’re a 10/10
*A fan favourite
*Super-versatile - can go with rice bowls, noodles and tacos
*Sub cauliflower, for broccoli
These sticky and spicy cauliflower “wings” are a BIG fan favourite! Loaded with flavour and the perfect texture make these the best game day snack or Friday night treat.
1 large head of cauliflower, cut into 1”-2” florets, save the core and leaves for another recipe
For the batter:
35g gram flour, or any plain flour
1 tbsp toasted sesame seeds
2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
125ml plant-based milk or water
For the breadcrumb:
80g homemade breadcrumbs, or Panko
Generous pinch of salt
Sweet + Spicy Sauce:
3 tbsp soy sauce or tamari
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp maple syrup
2 tbsp chilli paste
2 tbsp tomato puree
1 tbsp sesame seed
2 garlic cloves, minced
2 tsp fresh ginger, grated
Preheat the oven to 200C/390F.
In a mixing bowl combine and whisk the batter ingredients until the mixture is smooth and slightly thick.
In a separate bowl, combine the breadcrumb mix and set aside.
Add the cauliflower florets to the batter and mix to coat everything evenly. Place the cauliflower on a lined baking tray and bake for 15 minutes. Remove from oven.
Meanwhile, in a saucepan over medium-low heat the sweet and spicy sauce ingredients to a saucepan, stirring to a simmer, and cook for 5 minutes until reduced and slightly thick. Remove from heat and set aside to cool.
Once the sauce is cool, add baked cauliflower to the sauce then coat in the breadcrumbs and back onto the lined baking tray. Bake for 15 minutes until crispy.
Serve spicy cauliflower wings in rice and noodle dishes, or tacos!
💥The amount of batter and breadcrumbs will vary depending on the size of the cauliflower.