Sriracha Cauliflower Wings Recipe

Recipe | 11th July 2019

Bring a new vegan option to your customers with Chef Joseph Roche’s Sriracha Cauliflower Wings recipe. This recipe has been validated as a Healthier Choices recipe by Gillian McConnell. Gillian is the consultant dietitian for Musgrave MarketPlace and has worked as a dietitian for over 18 years.

What You’ll Need

• 1 large cauliflower (900g) – washed, blanched, cooled and cut into equal florets / alternatively you can use frozen cauliflower (defrosted)
• 200g panko breadcrumbs
• 2 spring onion – sliced
• 1 tsp sesame seeds – for the topping

Ingredients for the Batter Mix:

• 120g wholemeal flour
• 2 tbsp cornflour
• 60ml water – add a little more for a thick batter
• 2 tbsp Sriracha sauce

Ingredients for the Sauce:

• 1 tsp cornflour
• 50g Sriracha sauce
• 2 tbsp smoked paprika
• 1 clove of minced garlic
• Salt – as per taste

Creating the Dish:

Preheat the oven to 180 degrees.

To make the batter:

In a large bowl, add all the ingredients and whisk to form a thick batter.

Dip each floret in the batter, before coating it evenly with breadcrumbs.

Place on a baking tray and bake in the oven for 10 minutes.

To make the Sriracha Sauce:

In a bowl, add the sauce ingredients and whisk together.

Heat a non-stick pan and add the sauce to it. Stir and bring to a boil.

Turn off the heat.

Serving the Sriracha Cauliflower Wings:

Add the cooked cauliflower florets to the Sriracha sauce mix, coating all sides.

Transfer the wings to a serving platter and top with chopped spring onion and the sesame seeds.

Serve Hot!

Veganism – What We Should Know.  Read Gillian McConnell’s insight on the fastest growing food trend here.