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Indian-Spiced Cauliflower Wings

For a fresh take on an American classic.
Print Recipe
Servings 4

Ingredients
  

  • 1 cauliflower

Batter

  • ½ cup whole wheat pastry flour sub all-purpose flour
  • 2 tbsp corn flour sub all-purpose flour
  • ½ cup plant-based milk
  • ½ cup water
  • ½ tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp red chili powder adjust for spice
  • 1.5 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cayenne
  • ½ tsp black pepper
  • salt

Sauce

  • 2 tbsp tamari sub soy sauce
  • 1 tbsp chili garlic sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1.5 tsp arrowroot starch
  • 3 tbsp water

Green chutney

  • 2 medium tomatoes, roasted
  • 1 cup coriander
  • 2 garlic cloves
  • 2 green chilis add one more for more spice
  • 5-10 mint leaves
  • 1 tsp lemon juice
  • salt to taste

Instructions
 

  • Preheat oven to 425 F.
  • Chop cauliflower into florets.
  • Mix all batter ingredients together, adding the milk and water last.
  • Coat cauliflower in batter, place on a baking sheet, and bake for 22-25 minutes, flipping half way.
  • Make the sauce by combining everything in a small bowl. Thicken it for a couple minutes on the stove.
  • Use tongs to coat the baked cauliflower in the sauce. Bake for another 15-20 minutes, or even longer for more crispness.
  • For the chutney, just blend all the ingredients in a small processor.