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.