Spicy Apple Cinnamon Cauliflower Wings with Wild Garlic Cream
Ingredients
- 1 head of cauliflower
- 120 g flour
- 1 cup water
- 1 tbsp black sesame
- 1.5 cups apple juice
- 5 tbsp soy sauce or tamari
- 2 tbsp tomato paste
- 1 tbsp sriracha
- 1/2 tsp cinnamon
- tellicherry pepper
- 3 tbsp maple syrup
- 2 cloves garlic, minced
- 1.5 tbsp cornstarch
Wild garlic cream
- 150 g vegan creme fraiche
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp plant milk
- salt and pepper to taste
- a big handful of wild garlic, chopped
Preparation
Preheat your oven to 180°C.
Wash cauliflower and break into florets.
Mix sesame, water and flour and coat your cauli florets with this mixture.
Put on a lined baking tray and bake for 20 minutes.
Meanwhile add apple juice, tomato paste, soy sauce, garlic, sriracha, maple syrup, cinnamon and pepper to a pot and bring to the boil.
Let simmer for 5 minutes.
Take about 3 tbsp of the sauce and put into a small bowl.
Mix with the cornstarch and add into the pot again.
Now let boil for another few minutes until it thickens.
Coat your cauli wings with about 2/3 of the sauce.
Bake for another 15-20 minutes.
When ready add the rest of the sauce onto.
Wild garlic cream
Mix vegan creme fraiche, freshly squeezed lemon juice, plant milk, salt and pepper to taste, and chopped wild garlic together.
