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Baked Cauliflower Wings

Baked Cauliflower Wings

  • 95g all-purpose flour (95 g)
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup milk or milk alternative (180 mL)
  • 1 head cauliflower
  •  ½ cup soy sauce
  • ¾ cup honey
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cornstarch + 1 teaspoon water, mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
  • ¼ cup water
  1. Preheat the oven to 230˚C.
  2. Line an oven proof tray with baking paper.
  3. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
  4. Break the head of cauliflower into florets, about 4 cms wide. Add the florets to the batter, making sure each piece is evenly coated. Place the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
  5. Meanwhile, In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar/soy if you want it sweeter or saltier. Remove from heat and allow to cool until needed.
  6. When wings are ready and crispy, toss them in the cooked and cooled down sauce, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
  7. Serve with a side of sour cream and chives, or yoghurt sauce YUMM!


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