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!
- 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.
