CAULIFLOWER WINGS WITH RICE
These spicy cauliflower wings are morish and very satisfying. You only need a handful of ingredients to whip up this simple, tasty vegetarian appetiser, great finger food for a party or with rice for a quick weeknight meal. Easy to make vegan if you substitute the kefir for a plant based version & leave the honey out.
Make quick work of the cauliflower with a Professional Chef’s Knife - one of the most versatile knives in the kitchen. The new Robert Welch Professional kitchen knives are high performance knives designed for culinary excellence, whether in use by the keen home cook or professional chef.
Prepared for us by Charlotte Avent @acupofteaandcake.
SERVES:
4
PREP TIME:
5 minutes
COOKING TIME:
30 minutes
INGREDIENTS:
For the cauliflower wings
1 tbsp sweet smoked paprika
1⁄2 tbsp ground cumin
1 tsp garlic powder
100g plain flour
200ml kefir (or buttermilk)
1 head of cauliflower (500g), broken into florets
80g hot sauce
1½ tbsp maple syrup
1 tbsp butter
300g basmati rice + 600ml water
To serve
Flatbreads
Greek yoghurt
Coriander, roughly chopped
METHOD:
1 - Heat the oven to 200°C / 390°F and line a baking tray with baking parchment. In a large bowl, mix together the paprika, cumin, garlic powder, flour and a pinch of salt, then whisk in the kefir or buttermilk.
2 - Add the cauliflower to the bowl and mix, ensuring the cauliflower is well coated in the sauce. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp.
3 - Warm the hot sauce, maple syrup and butter in a small pan over low heat, then pour over cauliflower, using a pastry brush to evenly distribute. Place the tray back in the oven for 8-10 mins.
4 - While the cauliflower is returned to the oven, make your rice. Serve the cauliflower wings with the rice, a flatbread and a dollop of Greek yoghurt.