Tandoori BBQ cauliflower wings are so tasty! If you like 'em spicy, these cauliflower wings are for you. They are so scrumptious and easy to make.
|2 cup||cauliflower — cut into florets|
|1 cup||chickpea flour — or all-purpose flour|
|1 tbsp||nutritional yeast|
|1/2 tbsp||smoked paprika|
|fresh coriander — to garnish|
|lime — cut into slices, to serve|
|1/2 tsp||coconut oil|
|1 tsp||garlic flakes|
|1/2 tsp||dried onion flakes|
|1 tin||tomato purée|
|2 tbsp||tomato paste|
|3 tbsp||maple syrup|
|1/2 tsp||red miso paste|
|1 tbsp||apple cider vinegar|
|1 tsp||soy sauce|
|1 tsp||Dijon mustard|
|1/2 tsp||smoked paprika|
|1/2 tsp||ground cumin|
|1/2 tsp||dried oregano|
|1 tsp||tandoori spice|
Preheat oven to 180°C.
Wash the cauliflower florets, pat dry and set aside.
Mix the flour, water, nutritional yeast, paprika, salt and pepper together.
Mix all the ingredients for the BBQ sauce together and set aside.
Dip the cauliflower florets in the batter and place on a parchment paper-lined tray. Bake for 15 minutes, then remove, dip into the sauce and bake again for 10–15 minutes until golden.
Serve with a sprinkle of onion seeds, extra BBQ sauce, chopped coriander and lime slices.
- The chickpea flour can be replaced with plain all-purpose flour.
- The onion seeds can be replaced with toasted sesame seeds.
- Another curry spice like Cape Malay or Colombo, or even sriracha, can be used.
- Make use of a fork for dipping the florets.