Roasted Cauliflower Wings
INGREDIENTS
- 1 large cauliflower, cut into florets
- 60g chickpea flour
- 120ml plant milk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 50g panko breadcrumbs
- 4 tbsp barbecue sauce
- 1 tbsp maple syrup
- 1 tbsp tamari
NUTRITION
Per serving
240
Calories
7g
Protein
32g
Carbs
8g
Fats
METHOD
1
Make the batter
Whisk chickpea flour, plant milk, garlic powder, paprika and salt to a smooth pancake batter.
2
Coat the florets
Dip each floret in the batter, shake off the excess, then roll in panko until completely covered.
3
First bake
Spread on a lined tray and bake at 220C for twenty minutes, turning halfway, until crisp and golden.
4
Glaze and finish
Stir barbecue sauce, maple and tamari together. Toss the cauliflower in the glaze, return to the oven for ten minutes more.
VEG.ARMY TIP
Bake on a wire rack set on the tray to keep all sides perfectly crisp.
