RECIPE
SERVES 4-8
FOR THE CAULIFLOWER :
• 1 large cauliflower , cut into 3-5cm florets , core sliced , leaves separated
FOR THE BATTER :
• 35g gram flour or plain flour
• 1 tsp ground turmeric
• 2 tsp chilli powder
• 125ml oat milk
FOR THE BREADCRUMB MIX :
• 80g dried breadcrumbs ( panko )
• 2 tsp smoked paprika
FOR THE BUFFALO SAUCE :
• 2 tbsp hot sauce
• 3 tbsp tomato ketchup
• 2 tbsp plant-based butter
• 2 tbsp oat milk
• 1 tbsp maple syrup
• 1 tbsp cornflour
TO SERVE :
• 1 tbsp toasted sesame seeds
• 1-2 spring onions , thinly sliced
• 1-2 tbsp chives , snipped
AS SEEN ON
SUMMER KITCHEN
Spicy Baked Cauliflower Wings
Max La Manna
1 Preheat the oven to 180 ° C ( 160 ° C fan / gas mark 4 ). Line a baking tray with parchment paper . 2 For the batter , combine the gram flour , turmeric , chilli powder , and oat milk in a mixing bowl . Add ½ tsp black pepper , and whisk until the mixture is smooth and slightly thick . 3 In a separate bowl , mix the breadcrumbs , smoked paprika , ½ tsp black pepper , and a generous pinch of salt . 4 Dip the cauliflower florets , core slices , and leaves into the batter , ensuring an even coat , then dredge them in the breadcrumb mixture . Arrange the cauliflower on the prepared baking tray and bake for 18-20 minutes , flipping halfway through , until golden brown and crispy . 5 For the buffalo sauce , combine the hot sauce , ketchup , butter , oat milk , and maple syrup in a saucepan over low-medium heat . Bring to a simmer and cook for 2-3 minutes . 6 Mix the cornflour with 2 tsp water in a small bowl until smooth . Reduce the heat under the saucepan , add the cornflour mixture , and stir for about 2 minutes until the sauce is smooth and silky . Remove from heat . 7 Toss the baked cauliflower in a large mixing bowl with a few spoonfuls of the buffalo sauce until evenly coated . Serve hot , sprinkled with sesame seeds , spring onions , and chives .
‘ You Can Cook This !’ by Max La Manna , published by Ebury , photography by Lizzie Mayson .
goodfoodshow . com 123