A great healthy snack, or as a side to your dinner. It can also be used as a meat substitute for veggies. I've made them with milk but it can be easily substituted with nut milk or water so it can be made vegan. I love these wings, they're crunchy on the outside and soft on the inside. This might just be my opinion - it has been disputed - but I think they have the same texture as a deep fried prawn. So if these were tossed in a sweet and sour sauce, it would be lovely as a main meal for vegetarians. But this time I've kept it simple and plain but there are lots of ways you can change it up.
Notes:
I used a fairly small cauliflower so I didn't make much batter but you could just double up the amount that I've made to fit the amount of your cauliflower. I've also found that the best size for a piece of cauliflower is a bit smaller than bitesize as the bater clings on better and it's a good portion size.
Baking sheets are essential for this to work, I use a non-stick reusable baking sheet so that I can reuse them and they're better for the environment.
Recipe:
1 cauliflower (cut into small chunks)
4 tbsp plain flour
2 tsp garlic powder
2 tsp smoked paprika
100ml of milk
Method:
1. Mix up all the ingredients apart from the cauliflower in a big bowl. It should have a thick consistency with no lumps but still be able to pour.
2. Either dip the florets of cauliflower individually into the batter and then place onto a baking tray - this is the best way to make sure that each piece is coated perfectly but it is time consuming. Or the faster way of doing it, is in small batches. Use a spoon to fish them out and pour the remaining batter over the tray so each piece is covered as much as possible.
3. Bake for 20 mins, turning over halfway through.
4. At this stage you can add different toppings like sweet and sour sauce or butter and vinegar.
Thanks for reading,
Hungry Howe x
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