Name: Cauli 'wings' with cashew sour cream dipping sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Fingerfood
Ingredients: 2 cauliflower heads cut into florets; 1 cup soy milk; 1 cup chickpea flour; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp lemon zest; 1 tsp mixed dried herbs; 1 tsp special rub mix equal amounts of ground coriander, ground ginger and mustard powder; 1 tsp dried vegetable stock; 1/2 tsp chilli flakes; oil for shallow-frying; 1 cup cashew nuts soaked overnight or for minimum 4 hours; ¼ cup plus 2 tbsp water; 4 tbsp lemon juice; 1 tsp dried onion flakes; 1 tsp maple syrup light agave nectar; 1/2 tsp garlic powder; 1/2 tsp apple cider vinegar; 1/4 tsp miso; pink himalayan salt to taste

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Ingredients (20)

For the cauli wings

2	cauliflower heads — cut into florets
1 cup	soy milk
1 cup	chickpea flour
1 tsp	smoked paprika
1 tsp	garlic powder
1 tsp	lemon zest
1 tsp	mixed dried herbs
1 tsp	special rub mix — equal amounts of ground coriander, ground ginger and mustard powder
1 tsp	dried vegetable stock
1/2 tsp	chilli flakes
	oil — for shallow-frying

For the cashew sour cream dipping sauce

1 cup	cashew nuts — soaked overnight or for minimum 4 hours
¼ cup plus 2 tbsp	water
4 tbsp	lemon juice
1 tsp	dried onion flakes
1 tsp	maple syrup — light agave nectar
1/2 tsp	garlic powder
1/2 tsp	apple cider vinegar
1/4 tsp	miso
	pink himalayan salt — to taste

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Method:

For the cauli wings:

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 a 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. Repeat with the remaining florets. The mix should be enough for two cauliflower heads but if you have any leftover mix you can combine the dry and wet mixtures 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 covers about half of each cauliflower floret.

Once the oil is hot, add the coated florets and cook for a few minutes on each side until golden brown.

For the cashew sour cream dipping sauce:

Combine all ingredients and blend until smooth and creamy. If the mixture is too thick, you can thin out with more water. This sauce be stored in an airtight container and refrigerated for up to three days.

The cauliflower florets are best served immediately with the above tangy cashew sour cream dipping sauce or they can be made in advance and reheated in the oven to crisp them up!

Reprinted with permission from Mira Weiner. For more recipes follow along on Instagram.