These cauliflower wings make wonderful finger foods for parties! Using chick pea flour (besan flour) for the batter also makes them nutritious and filling.
Ingredients:
Wings
3/4 cup chick pea flour (besan flour)
2/3 cup plant milk e.g. oat, whole-bean soy or almond milk
3 tbsp savoury yeast flakes (nutritional yeast)
1 tsp paprika
1/2 tsp garlic powder
1 tsp onion powder
1 cauliflower, cut into florets
Dipping sauce
1 cup plant yogurt (I make my own, using Bonsoy and a dairy-free culture from Green Living Australia)
2 tsp no-salt, no-sugar tamarind concentrate (available from Asian groceries or the Asian food aisle in supermarkets)
Method:
Wings
Preheat oven to 210ºC. Line a baking tray with baking paper and set aside.
Whisk chick pea flour, plant milk and seasonings until well combined.
Dip cauliflower florets into the chick pea flour batter, shaking off any excess, and place on the prepared baking sheet.
Bake for 15 minutes or until lightly browned. Serve hot, with dipping sauce.
Dipping sauce
Stir tamarind concentrate into yogurt.
