Ingredients
Serves: 2–4
salad
Method
- Preheat the oven to 200°C. Line a tray with baking paper or silicone.
- In a large bowl, add the flour, soy milk, barbecue sauce, water, garlic, paprika, salt, and pepper. Whisk to combine. Pulse the bread in a food processor to make fine breadcrumbs, then place in a separate bowl.
- Dip each cauliflower floret into the batter to coat, then roll in the breadcrumbs. Repeat for all the cauliflower.
- Evenly space the cauliflower florets on the tray. Bake for 30–40 minutes until crisp and golden brown.
- Meanwhile, make the sriracha aioli. Place all the ingredients in a high-speed blender and puree until smooth. Store in an airtight container in the fridge until needed.
- To make the salad, toss all the ingredients, except for the edible flowers, in a bowl. When ready to serve, place the salad in a serving bowl and top with the edible flowers to garnish.
- Serve the cooked cauliflower wings with salad on the side and aioli for dipping. Yum!
TIP: Make your own wholefood, plant-based sriracha aioli with my easy and delicious cashew-based recipe.
