Spicy cauliflower hot wings
Because only the batter is spicy these cauliflower hot wings are no problem in Pitta season. You can also skip the cayenne pepper. Serve with a cooling dip.
- 600 grs cauliflower
- 240 ml almond milk
- 1 teasp. grounded black pepper
- 1 teasp. grounded cayenne pepper
- 2 teasp. cumin powder
- 1 teasp. paprika powder
- 1 teasp. sea salt
- 120 grs. whole weat flour (or gluten free: buckwheat flour)
- your favorite barbecuesauce or dip
On the barbecue
Wash cauliflower and cut into bite sized chunks. Sift flour into a large mixing bowl and add paprika, cumin, salt and pepper. Pour in almond milk and whisk briskly to make a smooth batter. Coat cauliflower in batter and bake on the barbecue till evenly cooked and brown. Turn regularly: be carefull not to burn them (you can shorten the cooking time by pre-cooking the cauliflower chunks in some water for 1 or 2 minutes, let them cool and then coat them with batter before you put them on the barbecue.
In the oven
Heat the oven to 220⁰C.
Wash cauliflower and cut into bite sized chunks. Sift flour into a large mixing bowl and add paprika, cumin, salt and pepper. Pour in almond milk and whisk briskly to make a smooth batter. Coat cauliflower in batter and bake for about 20 minutes. Turn and bake for another 10 ensuring all sides are evenly cooked and brown.
Serve with a cooling vegan dip and some sellery sticks.
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