If you follow FoodFrom4 on Instagram you’ll know that I am doing Veganuary once again. I’ve always struggled with the ethics of dairy and egg production but I’m doing Veganuary more as a way of a) trying to shed a little middle aged spread, and to expand my repertoire and try new dishes. I once met someone who knew how to cook six dishes. Monday night was chilli. Tuesday was Spaghetti Bolognese, etc. One night a week was take away night. I like to try new recipes, ideas, flavours and textures and going vegan for a month is a great way to get you thinking of creative ways to prepare plant based ingredients.
To me, cauliflower is an incredibly versatile vegetable. It works brilliantly in curries, in middle eastern inspired dishes, as a base for pizza and quiche, makes wonderful soups, can be used as a low carb alternative to mashed potato or in place of rice.
This recipe uses it as a replacement for chicken,the “traditional” way of preparing buffalo wings. These are baked too, rather than deep fried so perhaps not quite as crispy but I am sure just as tasty though having never eaten chicken wings I can’t be certain.
This makes enough to serve 4 people as a snack, starter or side dish.
1 head of cauliflower – cut into bite sized florets
125ml milk – dairy of alternative. I used almond milk
125g plain flour – probably works with gram flour too if you are avoiding gluten
1 clove garlic – very finely chopped or crushed
1 teaspoon ground cumin
1 teaspoon paprika powder
250ml hot chili sauce. Frank’s is the authentic way of doing it but I used Mitchell’s hot chili sauce. Anything with spice and sweetness will do
1 tablespoon butter of alternative – I used Flora Freedom
Put the oven onto 200C and line a baking sheet with parchment.
Mix the flour with the milk, water, garlic, cumin, paprika, salt and pepper into a thickish batter. Dip each cauliflower floret into the batter, shake off the excess and lay on the lined baking tray in a single layer. Pop this into the oven for 25 minutes still browned.
Meanwhile put the chili sauce and butter into a pan, melt slowly, mix well and set to one side.
Take the cauliflower out of the oven and into a large bowl. Pour the chili sauce over then mix well, but gently to get every floret covered in the red chili sauce. Place back on the lined baking sheet in a single layer again and return to the oven for another 25 minutes.
Serve with soured cream (or the Oatly alternative)