Honey and Mustard Breaded Cauliflower Wings
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INGREDIENTS
- 1 medium sized cauliflower, broken into cauliflower florets
- ½ cup self-raising flour
- ½ cup fine semolina
- 1 ¼ cup coconut milk or any other plant-based milk of choice
- 1 tbsp nutritional yeast
- ½ tsp smoked paprika
- ¼ tsp saltBreadcrumbs:
- 2 cups diced sour dough or bread of choice
- ½ cup raw cashews
- Honey and mustard sauce:
- 1 heaped tbsp Dijon mustard
- ¼ cup maple syrup or agave
- 1 tbsp apple cider vinegar
- ¼ cup full fat coconut milk
- 2 tbsp good quality olive oi
- 1 crushed garlic clove
- Salt and pepper to taste
- Diced chives or spring onion for servingVegan sour cream:
- ½ cup-soaked cashews
- ½ cup coconut cream
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- Salt and pepper to taste
METHOD
Preheat the oven to 175 degrees Celsius.
Mix the flour, semolina, plant-based milk, nutritional yeast, paprika and salt.
Dip the cauliflower into the batter and roll in the breadcrumbs until fully covered.
Place on a baking tray, drizzle with oil and bake for 15-20 minutes until crispy, remove and dip into the honey and mustard dressing and place back in the oven to bake for another 5-7 minutes.
Leave some dressing for serving or make some extra, alongside fresh chives or spring onion and the blender vegan sour cream.
To make the Breadcrumbs:
Place all of the ingredients in a high-speed blender and blend.
To make the Honey and Mustard Sauce:
Mix all ingredients and set aside until serving time.
To make the Vegan Sour Cream:
Place all of the ingredients in a high-speed blender and blend until smooth, place in the fridge to chill until serving time.
Image and recipe by Life in the South
