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Vegan Sesame and Soy Cauliflower Wings Recipe

Name: Vegan Sesame and Soy Cauliflower Wings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 large head cauliflower; 150g (1 cup flour); 1/2 teaspoon garam masala; 2 teaspoons paprika; Black pepper to season; 250ml (1 cup water); 4 tablespoons rapeseed oil; 2 tablespoons maple syrup; 1.5 tablespoons low sodium soy sauce or tamari; 1 tablespoon sesame oil; 1 tablespoon rapeseed oil; Juice 1 lime; 2 tablespoons toasted sesame seeds; Fresh coriander leaves

Baby Led Feeding

Lightly sweet, refined sugar free Chinese food inspired vegan cauliflower recipe. Family friendly baby led weaning recipe!

Ingredients

1/2 large head cauliflower

150g (1 cup flour)

1/2 teaspoon garam masala

2 teaspoons paprika

Black pepper to season

250ml (1 cup water)

4 tablespoons rapeseed oil

2 tablespoons maple syrup

1.5 tablespoons low sodium soy sauce or tamari

1 tablespoon sesame oil

1 tablespoon rapeseed oil

Juice 1 lime

2 tablespoons toasted sesame seeds

Fresh coriander leaves

Method

Pre-heat oven to 180ºC (350ºF).

Cut the cauliflower into florets, wash and dry.

Add the flour, garam masala, paprika and pepper to a bowl and stir. Make a well in the centre and using a whisk add the water and oil until it forms a smooth batter. It shouldn’t be too thick so add a little extra water if needed.

Line a baking tray with parchment paper, add the cauliflower to the batter and stir until it is completely covered. Take each piece out and shake off any excess batter before placing on the paper.

Place into the oven and bake for 25 minutes, the batter should be crispy and the cauliflower should be aldente.

Meanwhile, make the sauce by adding all of the ingredients to a pot and bringing to the boil. Leave to bubble for 5 minutes until the sauce starts to thicken up. It should be like a thick caramel. Be super careful as it gets really hot.

Remove from the heat and allow too cool for about 5 minutes.

Pour the sauce over the cauliflower and toss using a spatula, then place back in the oven for a further 10 minutes.

Serve with a sprinkle of sesame seeds and coriander leaves.