Spicy Red Curry Cauliflower Wings
Ingredients
Batter
- 3/4 cup brown rice flour or chickpea flour*
- 1 healthy pinch sea salt
- 1/2 tsp curry powder
- 2 tsp tandoori masala spice (see notes for DIY blend + where to buy // reduce for less heat!)
- 1/2 cup unsweetened plain almond or rice milk
- 6-8 Tbsp water
Cauliflower
- 1 head cauliflower (large stalks removed, cut/torn into bite-size pieces)
Sauce
- 1/4 cup red curry paste (ensure vegan friendly – Thai True + Thai Kitchen are best)
- 2 tsp melted coconut oil
- 2-3 tsp maple syrup (to taste)
- 2-3 Tbsp water (to thin)
For serving
- Green Chutney
Preparation
Preheat oven to 450 F (232 C) and line a baking sheet with parchment paper.
Prepare batter by mixing dry ingredients together, then add almond milk and 6 tablespoons of water, adjusting with more water or flour to achieve a thick, pourable consistency.
Coat the cauliflower pieces in the batter, shake off excess, and place on the baking sheet with about 1 inch of space between each piece.
Bake for 25 minutes.
Prepare the sauce by whisking together red curry paste, melted coconut oil, maple syrup, and water to reach a glaze-like consistency.
Toss the baked cauliflower with the sauce.
Serve with green chutney.
Tips
Ensure the batter is not too runny to avoid it sliding off the cauliflower during baking.
Reduce tandoori masala for less heat if desired, and check for vegan-friendly red curry paste options.
