Crispy Tandoori Cauliflower Wings with Coconut Mint Yoghurt

So, I tried making cauliflower wings for the first time a few months ago – I was initially very skeptical, but surprisingly enough – cauliflower really stepped up to the plate! Prior to making wings, I’d never really bothered to eat cauliflower as I always found it rather boring. THINK AGAIN!

tandoori-wings-2-of-2

As a kid, Indian takeaway was my favourite. In particular, the Tandoori Chicken that used to come smothered in bright red, delicious Tandoor spices and come with that to-die for mint yoghurt. So, something clicked in my lil’ brain and these little delights were born.

They are super easy and so delicious served up with some Naan, Roti and basmati rice.

 

Crispy Tandoori Cauliflower Wings with Coconut Mint Yoghurt


Mint & Coriander Yoghurt Dip:
1 cup raw cashews, soaked for 3-6 hours
1/2 cup coconut yoghurt
juice of 1 lemon
2 handfuls of mint leaves
1 handful of coriander leaves
1/3 cup water
1-2 tbsp white wine vinegar or coconut vinegar
1 tbsp rice malt syrup (optional, if your coconut yoghurt is quite sweet already you can omit this)
salt / pepper to taste
—-
Tandoori Wing Sauce:
2 tbsp vegan butter
1 cup salt free tomato paste
2 tbsp tandoori paste (mild)
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp vegetable stock powder
2 tbsp coconut nectar or brown rice syrup
1/2 cup water
—-
Batter:
1 cup all purpose flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp vegetable stock powder
1/2 cumin
1 tsp curry powder
1 cup oat or almond milk
—-
You’ll also need:
1 medium head cauliflower, broken into evenly sized florets

  1. Prepare the yoghurt first by blending the yoghurt ingredients (except the mint & coriander) in a high speed blender until smooth and creamy. Add the herbs last and blitz a few times until they are finely chopped throughout. If you find your coconut yoghurt is too sweet (I have found brands can vary) – feel free to balance out the sweetness with a little more vinegar or lemon juice to suit your own taste preferences. Set this aside in the refrigerator in a jar/small bowl.
  2. Preheat your oven to 230C
  3. In a mixing bowl whisk together the batter ingredients until smooth.
  4. Line a baking tray with parchment paper and proceed to dip the cauliflower florets in batter, letting any excess drip off but ensure they are all well coated. Evenly spread around the baking tray and bake for 25 minutes, flipping halfway until golden and slightly crisp.
  5. Whilst they are baking, prepare the Wing Sauce by melting the vegan butter of a medium heat in a sauce pan. Add the rest of the ingredients and whisk well until combined.
  6. Remove the cauliflower from the oven and coat each floret in wing sauce (I simply dip them in one by one into the sauce pan and coat with a spoon). Drip off any excess and lay back on the baking tray. If there’s a little sauce leftover I simply use a teaspoon to spoon it over the top of each floret)
  7. Bake for a further 20-25 minutes, flipping halfway until the sauce has caramelised. and they are crispy! Be sure to keep an eye on them, as nobody wants burnt wings!
  8. Remove from the oven and let cool for 5 minutes before serving with the Mint Yoghurt dip! Enjoy.
** Note; As sizes of cauliflower may vary you could potentially run out of batter if yours is quite a large one! Hence I recommend a medium sized one. Simply whisk up a little more batter if you run out.

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