Cauliflower has never been invited to the table of ‘sexy vegetables’ but in the last few years, it’s damn well earned it.
A vegetable with range and versatility – it can be as a substituted for pizza dough, rice, mash and now even wings – yes you heard it right. And don’t you dare knock it before you try it. This dish is vegan and is quick and easy to make.
Also read: Crumbed Mushroom Recipe
Cauli wings with cashew sour cream dipping sauce
Prep time: 15 minutes
Cooking time: 15 minutes
2 cauliflower heads, gently cut into florets
1 cup organic soy milk (can sub almond milk)
1 cup chickpea flour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp lemon zest
1 tsp dried herbs (basil and parsley work well)
1 tsp special rub mix (equal amounts of ground coriander, ground ginger and mustard powder)
1 tsp dried vegetable stock (Mary Ann’s veg stock is my ultimate pantry staple)
½ tsp chilli flakes (optional)
Oil for shallow frying (I use extra virgin olive oil or cold pressed coconut oil)
White or black sesame seeds
Tangy cashew sour cream dipping sauce (recipe below)
- Gently cut the cauliflower into florets
- Place the organic soy milk in a bowl
- In a separate bowl, combine the chickpea flour, smoked paprika, garlic powder, lemon zest, dried herbs, special rub mix, dried vegetable stock and chilli flakes together. Mix well.
- Dip the cauliflower floret into the soy milk, so that the entire piece is well covered in milk. Then roll the floret in the dry chickpea mix so that it is heavily coated all over. The mix should be enough for 2 cauliflower heads but if you have any leftovers you can combine the dry and wet mixtures together and make a thin flatbread/savoury style pancake in a non-stick pan.
- Heat a large saucepan on medium heat with olive or coconut oil. These aren’t deep fried so the oil doesn’t cover the florets, it just goes up to about half way of the actual cauliflower floret size.
- Once the oil is hot, place the well coated florets into the hot oil and cook for a few minutes on each side until golden brown.
- Best served immediately with the below tangy cashew sour cream dipping sauce or they can be made in advance and reheated in the oven to crisp them up!
Cashew sour cream dipping sauce
1 cup cashews, soaked overnight or for minimum 4 hours
¼ cup and 2 tbsp filtered water
4 tbsp lemon juice
1 tsp onion flakes
1 tsp pure maple syrup or light agave nectar
½ tsp garlic powder
½ tsp apple cider vinegar with ‘the mother’
¼ tsp miso
Pink Himalayan salt to taste
MethodCombine all ingredients together and blend until smooth and creamy. If the mixture is too thick you can thin out with more water. Can be stored in an air tight container and refrigerated for up to 3 days.