This is not my recipe, but I keep finding myself coming back to it again and again. Unlike regular wings, these ones will be sure to please not just you, but your gut microbiome too!
P.S. Cauliflower is a good source of plant protein!
Ingredients for 2
For the batter:
- 2 tbsp self – raising flour
- 2 tbsp oat milk
- 1 head of cauliflower cut into bite sized pieces.
- 100g ground almonds
For the Toppers:
- 170g ketchup
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/s tsp garlic powder
- 1 tsp chilli flakes
Method
- Preheat the oven to 170°C. Place the flour and milk in a bowl and combine to form a batter. Dry the cauliflower pieces and then dunk in the batter. Following this, coat them in ground almonds.
- Place on a lined baking tray and bake for 20 minutes, turning once half-way through.
- While the cauliflower is in the oven, in a small saucepan combine all the topper ingredients and simmer for 2 minutes.
- Remove the cauliflower from the oven and dip each floret into the mix in the saucepan. Return to the baking tray.
- Bake the florets at 170°C for a further 5 – 10 minutes until the sauce has caramelized.
- Enjoy as a side or with some roasted veg and chunky chips as a main!