Cauliflower is often remembered as the stuff of childhood nightmares. Bland, overcooked and just plain old meh. But recently there’s been a bit of a cauliflower renaissance and we now live in a world of cauliflower rice, cauliflower steak and cauliflower wings. And not only is cauliflower verging on being ‘on trend’ but it also packs an unexpected punch of vitamins and minerals – providing up to 77% of your daily vitamin C requirement. Take that, broccoli!
At our most recent Ruby & Pickles supperclub we served up cauliflower wings as part of an Indian tapas selection. Passing off anything as a meat-alternative can be tricky, but these wings were so popular that even diehard meat-eaters were in awe and demanding the recipe. So here it is!
I’ve adapted a recipe by Hot for Food, giving it our own Ruby & pickles Indian twist. In the lead up to the supperclub I created three different batches for a taste test picnic before settling on the final recipe. I was going to just use Sriracha or any other hot sauce but happened to find Frank’s buffalo wings sauce, which is the recipe, in my local Turkish food shop. I suggest using whichever sauce you prefer, depending on your preferred heat and taste levels but bearing in mind that some sauces like Encona or Reggae Reggae have quite distinct flavours already. If you do experiment with the recipe do let me know how you get on and I hope that you enjoy these as much as our recent guests!
- 1 medium or large cauliflower
- 250ml non-dairy milk
- 250ml water
- 200g plain flour (use buckwheat or rice to make gluten-free)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 2 tsp cumin powder
- 2 tsp garam masala
- ¼ tsp salt
- 2 tbsp non-dairy butter
- 168ml bottle of Frank’s buffalo wings sauce (I use the ‘hot’ version) – or equivalent
Preheat the oven to 200 degrees C and line a baking tray with greaseproof paper.
Cut the cauliflower into florets or roughly equal size. Mix the flour with the garlic and onion powders, paprika and just one tsp each of the cumin and garam masala, plus the salt. Then add the milk and water cup at a time until you get a batter consistency. Make sure it’s not too thin that it doesn’t stick to the cauliflower.
Dip the florets in the batter then space out on the lined baking tray. Don’t worry if some of the batter drips off, just try not to have them too close together.
Bake for 25-30 minutes until golden and crispy and the batter has dried up. Turn over halfway through. You might find it’s a bit sticky when you turn them over and some of the batter comes off. Don’t worry! You will do a second coat with the hot sauce.
Whilst those are cooking melt the butter and add the whole bottle of hot sauce and the other tsp of cumin and garam masala.
Once the cauliflower is baked remove them and coat in the hot sauce mix. Lay them back out on the baking tray and bake for another 25-30 minutes until crispy and golden, turning them halfway. You might find that some go a bit stickier than others but that’s perfect as that is what traditional wings are like.
Enjoy with a sweet chutney, some salsa or some cashew sour cream.