Crispy Tandoori Cauliflower Wings with Mint Yoghurt Dip

Crispy Tandoori Cauliflower Wings with Mint Yoghurt Dip

Mint & Coriander Yoghurt Dip:
1 cup raw cashews, soaked for 3-6 hours
1/2 cup coconut yoghurt
juice of 1 lemon
2 handfuls of mint leaves
1 handful of coriander leaves
1/3 cup water
1 tbsp white wine vinegar or coconut vinegar
1 tbsp rice malt syrup (optional, if your coconut yoghurt is quite sweet you can omit)
salt / pepper to taste
Tandoori Wing Sauce:
2 tbsp vegan butter
1 cup salt free tomato paste
2 tbsp tandoori paste (mild)
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp vegetable stock powder
2 tbsp coconut nectar or brown rice syrup
1/2 cup water

Batter:
1 cup all purpose flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp vegetable stock powder
1/2 cumin
1 tsp curry powder
1 cup oat or almond milk

You’ll also need:
1 medium head cauliflower, broken into evenly sized florets
Prepare the yoghurt first by blending the yoghurt ingredients (except the herbs) in a high speed blender until smooth and creamy. Add the mint and coriander last and pulse a few times. Set aside in the refrigerator.

Preheat your oven to 230C

In a mixing bowl whisk together the batter ingredients until smooth.

Line a baking tray with parchment paper and proceed to dip the cauliflower florets in batter, letting any excess drip off but ensure they are all well coated. Evenly spread around the baking tray and bake for 25 minutes, flipping halfway until golden and slightly crisp.

Whilst they are baking, prepare the Wing Sauce by melting the vegan butter of a medium heat in a sauce pan. Add the rest of the ingredients and whisk well until combined.

Remove the cauliflower from the oven and coat each floret in wing sauce (I simply dip them in one by one into the sauce pan and coat with a spoon). Drip off any excess and lay back on the baking tray.

If there’s a little sauce leftover I simply use a teaspoon to spoon it over the top of each floret)
Bake for a further 20-25 minutes, flipping halfway until the sauce has caramelised.

Remove from the oven and let cool for 5 minutes before serving with the Mint Yoghurt dip! Enjoy.

Crispy Tandoori Cauliflower Wings with Mint Yoghurt Dip