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Baked buffalo cauliflower wings
Serves 4 Starters and mains
Ingredients
- 1 cauliflower
- 90ml unsweetened plant milk
- 1tsp vegan cider vinegar
- 120ml neutral cooking oil, plus extra for greasing
- 4tbsp plain flour
- 1tbsp cornflour
- 2tsp sweet smoked paprika
- 1tsp mustard powder
- 2tsp garlic powder
- 1⁄2tsp salt
- 150g panko breadcrumbs
- 8tbsp vegan buffalo wing sauce or vegan American-style hot sauce
Method
Preheat the oven to 180C/350F/ Gas 4. Break the cauliflower into fairly large, 4-5cm florets.
Whisk the plant milk, vinegar and 75ml of the oil together. In a large bowl, combine the flours, paprika, mustard powder, garlic powder, salt and plenty of pepper. Stir the wet ingredients into the dry and mix to form a thick batter. Place the breadcrumbs in a separate bowl.
Dip each floret into the batter and use your fingers to work it into the crevices. Scrape off any excess – each piece should be thoroughly coated, but not thickly. Next, dip the floret into the breadcrumbs, rolling to coat it all over, then place on a baking tray lined with baking paper and lightly greased with oil. Repeat with the rest of the florets.
Whisk the remaining oil and the hot sauce together in another bowl and set aside.
Bake for 15 minutes, turning once. Using tongs, dip each floret in the hot sauce, turning to coat well, then cook for a further 20 minutes, turning twice, until the cauliflower is just tender and the coating is very crunchy.
Transfer to kitchen paper for 3-4 minutes to drain the excess oil and allow the wings to cool slightly before serving.
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