SpiceTheWorld

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  |

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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.

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