Wow…….what a tasty dish!

Serve as a delicious supper or leave the bowls out and let your guests help themselves and be amazed at the wonderful flavours.   The green “chutney” is more like a dipping sauce and is superbly tangy and compliments the cauliflower florets perfectly.  It is also great for dipping the flatbread into.

The batter, sauce and chutney could all be made in advance so all you need to do is dip the cauliflower florets and cook them (twice).

I had some Cauliflower Turmeric Flatbread left-over from the previous evening and it really teamed up well with this dish – not too cauliflowery at all.

INGREDIENTS: Serves 4 – 6

Batter:
¾ cup (120g) brown rice flour
Pinch of Sea salt
½ teaspoon curry powder
2 teaspoons tandoori masala spice*
½ cup unsweetened almond milk
6 to 8 tablespoons water

Cauliflower:
1 head of cauliflower, large stalks removed and cut into florets

Sauce:
¼ cup (80g) red curry paste (Thai)
2 teaspoons melted coconut oil
2 – 3 teaspoons maple syrup (to taste)
Water to thin (2 – 3 tablespoons)

To Serve:
Green Chutney Dipping Sauce*
Cauliflower Turmeric Flatbread

METHOD:

Preheat oven to 450°F and line two baking sheets with parchment.

Prepare the batter – mix dry ingredients together then add the almond milk and 6 tablespoons of water to start.   Whisk until well combined.   Add enough water for the batter to be thick, but pourable so that it can stick to the cauliflower, but not too runny.

Coat the cauliflower florets in the batter and place at least 1” apart on the baking trays.
Bake for 25 minutes.

Prepare the sauce – whisk together curry powder, coconut oil, and maple syrup. Add just a little bit of water to thin so it resembles a glaze consistency.

Ready for second cooking

Once the cauliflower in batter has cooked, remove from the oven and dip them in the glaze.  Tongs are useful here.

Shake off the excess glaze and replace the florets on the parchment and bake for a further 20 minutes or until browned on the edges and the glaze has caramelized.

Allow to cool slightly before serving.   These Cauliflower “Wings” are best when fresh but could be frozen at the glazed stage and then reheated until warmed through.

Spicy Red Curry Cauliflower “Wings” served with Green Chutney and Cauliflower Turmeric Flatbread

*Green Chutney Dipping Sauce:
1 bunch coriander (stems mostly removed)
3 cloves garlic
Sea salt and black pepper to taste
1 large lime, juiced
1 tablespoon maple syrup
1 – 2 tablespoons water (to thin)
1 – 2 tablespoons ripe avocado for extra creaminess (optional)
Add all ingredients to a blender (Nutribullet or similar) and blitz until blended and creamy. Chill until needed.

*Tandoori Masala Spice Blend – combine 3 tablespoons ground cumin, 2 tablespoons garlic powder, 2 tablespoons smoked paprika, 3 teaspoons ground ginger, 2 teaspoons ground coriander, 2 teaspoons ground cardamom.  Store in an airtight container and use as needed.

Recipe adapted from Minimalistbaker.com

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.