serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 head cauliflower, cut into bite sized florets
- 110 g (¾ cup) plain flour
- 185 ml (¾ cup) soy milk
- 2 tsp garlic powder
- 1 tsp smoked paprika
- salt and black pepper
- 45 g (¾ cup) panko breadcrumbs
- 250 ml (1 cup) spicy barbecue sauce (homemade or store bought)
- 1 tsp sriracha sauce, optional
- 2 spring onions, thinly sliced
- vegan aioli or ranch sauce, to serve
Instructions
- Preheat the oven to 180 ˚C. Line a baking tray with baking paper
- In a large bowl, place the flour, soy milk, 60 ml (¼ cup) water, garlic and paprika and season with salt and pepper. Stir until well combined.
- Place the panko breadcrumbs in a shallow bowl. Dip the cauliflower florets into the batter to coat completely, then coat in the panko breadcrumbs and place on the prepared tray. Bake for 25 minutes or until golden.
- Transfer the cooked cauliflower 'wings' to a bowl. Combine the barbecue sauce with the sriracha sauce if using and pour it over the cauliflower. Toss to coat well. Put the coated hot 'wings' back on the lined baking tray and bake for another 20 minutes.
- Scatter with spring onion and serve with vegan aioli or vegan ranch sauce.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
