Curried Cauliflower Wings

GheeSides
Written By Amber McKenna

Serves: 4 

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients 

  • ⁠1 cup plant based milk

  • 1 tbsp apple cider vinegar

  • 1 cup chickpea flour

  • 1 tbsp curry powder

  • 1 tsp sea salt

  • 1/2 head cauliflower, cut into florets

  • 1 tbsp turmeric ghee 

  • 1/4 cup melted 

  • 1/4 cup red thai curry paste

  • 1 tbsp maple syrup

Directions

1. Pre heat oven to 180C.

2. Add ACV to a bowl with milk and whisk to combine - leave for 5 mins.

3. Wash and chop the cauliflower into medium sized florets.

4, Add all dry ingredients into a large mixing bowl, add in the ‘butter milk’ and whisk until smooth.

5. Coat all the florets in the batter and spread out evenly on a baking sheet.

6. Bake in oven for 20 minutes

7. In a bowl combine curry paste, melted turmeric ghee and maple syrup and whisk to combine.

8. Transfer cauliflower to a bowl, add in the sauce and coat all the cauliflower.

9. Spread out on baking sheet again and bake for a further 20 minutes until crispy and golden.

10. Serve with some coriander, dill and sour cream or a dollop of coconut yoghurt to round out the flavour! ⁠

Enjoy!

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Amber McKenna
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