This is a delicious veggie alternative to spicy chicken wings. You certainly won’t miss the meat and the cauliflower takes the flavour of the spicy sauce really well. This is great as a starter or snack, but can be served as a main dish by adding fries, salad or corn on the cob.
- Chopping Board
- Knife
- Saucepan
- Mixing Bowl
- Baking Tray
- 1 large Cauliflower
- 150 grams Plain Flour
- 300 ml Milk (Dairy or Plant-based)
- 2 tsp Garlic granules
- 1 tsp Onion granules
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 100 grams Panko breadcrumbs
For the Honey Sriracha Sauce
- 250 ml Water
- 2-3 tbsp Sriracha sauce (depending how hot you like it!)
- 5 tbsp Soy sauce
- 1 tbsp Garlic (minced)
- 50 grams Sugar
- 2-3 tbsp Honey (depending how sweet you like it!)
- 2 tbsp Cornflour
- 2 tbsp Water
- Preheat oven to 180C
- Place the flour, milk and spices into a bowl and mix to a batter.
- Pour the panko breadcrumbs into a separate bowl.
- Tip the cauliflower florets into the batter to coat them then roll in the breadcrumbs. Place on a baking sheet lined with greaseproof paper.
- Bake the cauliflower for 20 mins.
- Meanwhile prepare the honey sriracha sauce. In a saucepan add the water, sriracha, soy sauce, garlic, sugar and honey. Heat gently until it reaches a boil.
- Combine the cornflour and water to make a paste.
- Reduce the heat and add the cornflour and water paste. Stir well over a gentle heat until thickened then set aside.
- After 20 minutes, remove the cauliflower from the oven and brush all over with the honey and sriracha sauce until completely coated.
- Return to the oven for a further 20-25 minutes until crispy on the outside and tender on the inside.
