Spicy Gluten-free Peanut Cauliflower Wings |
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
- 1 medium cauliflower
- For the batter::
- 80 ml veggie broth
- 50 g potato starch (or any starch)
- 50 g corn flour
- ½ tsp garlic
- ⅛ tsp turmeric
- For the peanut wings coat:
- 2 tbs peanut butter, smooth
- 40 ml water
- 1 tsp coconut sugar
- 2 tsp curry powder, spicy
- Opt. ⅛ tsp turmeric powder
- Preheat the oven to 200°C.
- Cut the cauliflower into bite-size florets.
- Combine ingredients for the first coat and whisk well until you get a batter.
- Dip each floret into the batter and coat evenly.
- Shake off excess and place on a parchment-lined baking sheet.
- Bake for 20 minutes.
- Meanwhile, prepare the peanut butter wings sauce:
- Mix all the ingredients in a bowl.
- Toss the baked florets in the sauce, 1 or 2 pieces at a time.
- Place back on the baking sheet.
- Bake for another 20 minutes or until golden brown.
- Serve with my favourite simple and fat-free vegan mayo or any dip you like.
- Keep the Buffalo cauliflower wings in an airtight container in the fridge for up to 5 days.
Recipe by Annelina Waller at https://annelinawaller.com/spicy-gluten-free-peanut-cauliflower-wings/
3.5.3208