Cauliflower wings
Servings:
4
portions
Prep Time:
15
mins
Cook Time:
25
mins
Total Time:
40
mins
Ingredients
-
30
g
corn flakes
-
250
ml
oat milk
(or other plant milk)
-
100
g
chickpea flour
(or other gluten-free)
-
1/2
teaspoon
of garlic powder
(or 1/2 of clove)
-
1
flat teaspoon
of chilli powder
-
pinch
of salt
Instructions
-
Pre-heat the oven to 220 degrees C.
-
Prepare 2 baking trays lined with baking paper.
-
In a large bowl whisk together: flour, chilli powder, garlic, salt and oat milk. Mixture should have consistency of pancake batter.
-
Break the cauliflower into small florets about 5 cm (" bite sized pieces")
-
Place a a few florets to the bowl and toss to coat well. Shake off excess batter and place in the crushed cornflakes. Roll around to coat well and place on baking trays.
-
Bake for about 25 minutes until wings are golden and crispy.
-
Serve the wings with barbecue cranberry dip sauce or avocado garlic dip.