Crunchy Buffalo Cauliflower Wings
Taken from The Recipes, this is a firm favourite of the ProVeg UK team, and it went down a storm at our chef training workshop in Salford last week. Not many ingredients and easy-to-make. Enjoy!
- Cooking Time: 35 minutes
Ingredients
-
200 gchickpea / gram flour
-
400 mlwater
-
750 gcauliflower broken into medium florets
-
250 gdried breadcrumbs
-
8 gsweet smoked paprika
-
4 gcoarse ground black pepper
-
4 gdried thyme
-
8 ggarlic granules
Instructions
-
Mix the chickpea flour and water, whisking well to make a smooth batter.
-
Add the florets to the chickpea mix, stirring until the florets are completely coated in the batter.
-
Combine the breadcrumbs and remaining ingredients in a large tray.
-
With a slotted spoon, drain off excess batter from the florets and add to the breadcrumb mix.
-
Coat the florets with the breadcrumb mix and then lift them out carefully and put back into the chickpea batter to coat evenly again.
-
Remove the florets back to the breadcrumb mix and coat again.
-
Remove the florets to a non-stick baking sheet in a single layer.
-
Bake at 220°C for 35 minutes, or until they are brown and crunchy and the cauliflower is completely cooked.
