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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
  1. Preheat oven to 180C
  2. Place the flour, milk and spices into a bowl and mix to a batter.
  3. Pour the panko breadcrumbs into a separate bowl.
  4. Tip the cauliflower florets into the batter to coat them then roll in the breadcrumbs.  Place on a baking sheet lined with greaseproof paper.
  5. Bake the cauliflower for 20 mins.
  6. 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.
  7. Combine the cornflour and water to make a paste.
  8. Reduce the heat and add the cornflour and water paste.  Stir well over a gentle heat until thickened then set aside.
  9. After 20 minutes, remove the cauliflower from the oven and brush all over with the honey and sriracha sauce until completely coated.
  10. Return to the oven for a further 20-25 minutes until crispy on the outside and tender on the inside.
Main Course, Side Dish, Snack

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