Breadcrumbs
| Tomato and Chilli soup
| Tofu Jalfrezi
| Curry Powder
| Cauliflower Sweet Potato Mushroom Curry
| Plant-Based Chilli Burger
| Fire Juice
| Sweet Potato Curry with Spinach and Chickpeas
| Cauliflower Wings
|
Cauliflower Wings
A healthy, flavourful and nutrient-packed dinner



Serves 4 (Estimated) Rating 3/5

Prep Time 5 Minutes Cooking Time 30 Minutes

Ingredients |
1 Tablespoon Olive oil |
75 Gram Plain flour |
1 Tablespoon Paprika |
200 Gram Natural yoghurt |
265 Gram Cauliflower florets |
25 ml Hot Sauce, your choice of brand |
2 Teaspoon Local honey |
1 Lime, zested and juiced |
150 Gram Salad leaves |
250 Gram Lentils, cooked |
Method |
Heat the oven to 220C/200C fan/gas 7. Oil and line a baking sheet with non-stick baking parchment. |
Put the flour, paprika and a big pinch of salt in a bowl and whisk in the yogurt and 50ml water until you have a smooth batter. |
Toss in the cauliflower florets until coated and spread out in an even layer on the baking sheet. |
Bake for 20-25 mins, tossing halfway through, until crisp and golden. |
Put the hot sauce and 1 teaspoon of the honey in a pan to heat up, toss the cauliflower in the mixture |
Put back on the tray and cook for about 5-8 mins more. |
Meanwhile, whisk together most of the lime zest and all the juice, the remaining honey and 1 tablespoon olive oil in a large bowl, and toss in the salad leaves and lentils. |
Divide between two plates and top with the cauliflower wings and the remaining lime zest, if you like. |