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Crunchy buffalo cauliflower wings (ve)
Our buffalo wings are a popular favourite among our partner schools. A plant-based, flavourful alternative to chicken wings, they're good for your taste-buds and the planet! Portion sizes relate to a child of primary school age, please adjust to suit your needs.
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
Ingredients
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200 gchickpea/gram flour
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400 mlwater
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750 gcauliflower broken into medium florets
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250 gdried breadcrumbs
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8 gsweet smoked paprika
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1 tspcoarse ground black pepper
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4 tspdried thyme
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2 tspgarlic granules
Instructions
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Mix the chickpea flour and water, whisking well to make a smooth batter.
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Add the florets to the chickpea mix, stirring until the florets are completely coated in the batter.
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Combine the breadcrumbs and remaining ingredients in a large tray.
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With a slotted spoon, drain off excess batter from the florets and add to the breadcrumb mix.
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Coat the florets with the breadcrumb mix and then lift them out carefully and put back into the chickpea batter to coat evenly again.
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Remove the florets back to the breadcrumb mix and coat again.
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Remove the florets to a non-stick baking sheet in a single layer.
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Bake at 220°C for 35 minutes, or until they are brown and crunchy and the cauliflower is completely cooked.
Notes
Recipe key facts:
Fibre: 5.7g
protein: 9.3g
Saturated fat: 0.3g
Other nutrition facts: contains omega-3, calcium, iron & zinc
Allergens: gluten & soya
CO2 emissions: 0.14kg, very low carbon (A rated)
