Cauliflower wings
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Cauliflower wings get a crispy crust when you add gram flour made from chickpeas to the dough. With a horseradish-flavoured dipping sauce, the veggie wings taste fantastic.
Ingredients for four
1 medium cauliflower 1 dl water 1/2 dl wheat flour 1 dl gram flour* (can be replaced by graham flour) 1 tsp paprika powder cayenne pepper to taste 1 tsp onion powder 2 tsp sugar 1 tsp salt
Dipping sauce
1 dl fat-free, unflavoured yoghurt 1 dl sour cream 1 tbsp horseradish paste
*Tip: mix in gram flour (aka chickpea flour) in its entirety for gluten-free cauliflower wings.
Heat the oven to 225C. Mix the water, flour and spices into a dough. The dough should not be too runny, so that it sticks to the surface of the wings.
Cut the cauliflower into flower-sized pieces. You can cut the larger ones into smaller pieces. Try to get them as evenly sized as possible so that the cauliflower cooks evenly.
Scatter the cauliflower in the dough and transfer to a baking tray lined with baking paper.
Bake in a hot, 225C oven for 25-30 minutes. Meanwhile, stir in the dipping sauce to season.
After the cauliflower wings have cooled for a couple of minutes in the oven, serve with the dipping sauce.
Cook the cauliflower wings in the oven and serve with the dipping sauce.
