Vegan Cauliflower Wings
Your Next Addiction
This recipe is quiet old for me - I have been making these glossy beauties at least a few times a month but my mouth kept getting to them before my hands with my camera. Sorry, but these vegan sweet and salty cauliflower bites are just too good! So, if you have an addictive personality like me, then I pre-warn you of your next addiction of finger licking deliciousness.
Cauliflower is such a diverse vegetable and even more popular in contemporary cooking. With a sturdy structure, subdued flavour and widespread accessibility, this floret forming veggie’s popularity has grown enormously.
I do love chicken wings, but I almost love these cauli-wings more now! The simple facts of being cheaper, easier to eat (and cook) and of course being vegan seems to add to the already mouth watering flavours that burst at every bite.
This dish is so adaptable allowing for changes when serving different numbers of people as well as to alter the sauces based on what’s stocked on your shelf. I also add a few broccoli bits in if I am feeling a little in need of the greens.
You will no longer live for the weekend, but live for the cauli-wings night.
Vegan Sweet Chilli and Soy Cauliflower Wings
Ingredients
4 cups of cauliflower, into florets
4 tbsp flour
1.5 tbsp flour (extra)
1/2 tsp salt
1/2 tsp black pepper
3/4 cup water
1 tsp dried oregano
1 centimetre ginger, grated
2 tbsp sweet chilli sauce
4 tbsp ketchup
3 tbsp Maple Syrup (I prefer honey if not vegan)
2 tbsp soy sauce
Oil for frying
Method
Place the large measurement of flour in a bowl along with salt, pepper, dried oregano and mix well. Gradually add water, stirring as you go, to form a pourable but thick paste. You may need more water or less.
Place the florets into this flour paste and mix very well until the paste is evenly dispersed around all sides of the cauliflower pieces. Place a good centimetre of oil in your fry pan and on high heat - you need this to be heating for a good 2-3 minutes so the oil is very hot.
Add florets into the hot oil, separating if they clump together. Cook for 4-5 minutes or until golden brown then flip and repeat. Remove and drain on paper towel. Repeat this step until all florets have been cooked.
In a large saucepan, place the ginger in one tablespoon of oil and fry for 1-2 minutes or until fragrant. Add the remaining ingredients (ketchup, soy, sweet chilli and honey) and cook for 4-5 minutes. This mix will bubble a lot, but when you move a spoon along the bottom of the pan and the mix does not run back together straight away then it is ready.
Remove from the heat and add cauliflower. Mix well and serve hot with vegan mayonnaise or extra sweet chilli.
