Crispy Cauliflower Wings with Bbq Sauce
Ingredients
- 1 cauliflower head, cut into florets
- Bread crumbs or panko
- 100g all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika powder
- 1/4 tsp chili powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 240ml unsweetened milk or water
For the BBQ sauce
- 3 garlic cloves
- 50ml oil or melted margarine
- 3 tbsp soy sauce (soya)
- 100ml ketchup
- 2 tsp sriracha
- 1 tsp Dijon mustard
- 2 tbsp syrup
- Salt and pepper, to taste
Preparation
Prepare the batter by combining all-purpose flour, garlic powder, paprika powder, chili powder, onion powder, salt, and pepper in a bowl.
Gradually add unsweetened milk or water to the dry ingredients, mixing until you have a thick batter.
To make the BBQ sauce, fry garlic cloves in oil or melted margarine until golden brown. Add soy sauce, ketchup, sriracha, Dijon mustard, syrup, salt, and pepper. Simmer until the sauce thickens.
Preheat the oven to 200°C (390°F).
Dip cauliflower florets into the batter, allowing excess batter to drip off.
Coat the batter-dipped florets with bread crumbs or panko, ensuring they are well coated.
Place the coated florets on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25 minutes or until the florets are golden brown and crispy.
Remove the cauliflower florets from the oven and coat them with the prepared BBQ sauce.
Return the coated florets to the oven and bake for an additional 10-15 minutes until the sauce is caramelized and the wings are thoroughly cooked.
Serve the crispy cauliflower wings warm, ideally with a dipping sauce or as part of a tortilla wrap with avocado, lettuce, pickled onion, and mango salsa.
