Vegan cuisine
Recipe from the oven: Crispy, spicy cauliflower wings with chili dip
Crispy, hearty cauliflower wings – without any chicken. Vegan cuisine can be so versatile.
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Instead of chicken wings, there are cauliflower wings today. The meat-free alternative to the popular fast food is rich in nutrients and tastes amazingly close to the original. The recipe.
Today there are cauliflower wings. Thanks to its mild flavor and firm consistency, cauliflower is ideal for processing into wonderfully flavorful wings. Vegan, nutritious and full of flavor, cauliflower wings are in no way inferior to the original. Chicken wings, also known as buffalo wings, are breaded, marinated, fried and delicious. Americans love their Buffalo Wings. They’re a Super Bowl Sunday staple, the ultimate on-the-go snack, and a must-have at sports bars across America.
The original Buffalo Wings recipe originated in the now famous Anchor Bar in Buffalo, New York. From there, the Wings became better known over the course of the 1970s and spread throughout the country. They are now very popular around the world and are part of the standard range of large fast food chains.
Fiery-spicy pleasure
Even if chicken wings taste delicious: they are not sustainable, animal- or figure-friendly. The meat from large fast-food manufacturers usually comes from factory farming, is breaded and deep-fried in plenty of inferior fat. It’s high time for a healthier, cruelty-free alternative that has a lot to offer in terms of both taste and nutrients. Cauliflower is the star of this dish. It takes on the color of the marinade perfectly. Last but not least, the cruciferous plant scores with numerous minerals, B vitamins and plenty of vitamins C and K.
In a first step, the fine cauliflower florets are baked in the oven with a “breading” made from chickpea flour. Chickpea flour has a slightly nutty note, binds well and gives the cauliflower a yellow-golden colour. It is also rich in fiber and protein. After the cauliflower has been baked in the oven, it’s time for the fiery and spicy marinade based on harissa paste. The paste is not for the faint of heart. Harissa is a fiery spice mix made from chilies, coriander seeds, cumin, garlic, salt, olive oil and vinegar and comes from North Africa. The paste gives the wings their unmistakable taste. Brushed on, the wings then go back into the oven – this gives them an intensely spicy aroma and makes them wonderfully juicy and al dente.
The vegan wings are served with a hot sauce made from fresh chili peppers. If that’s too much of a good thing for you, you can alternatively use a mild yoghurt dip. A strong curry or BBQ sauce also harmonizes fantastically with the wings. Voilà, the spicy little wings are already steaming hot on the table. They are ideal as a hearty snack or as a main course together with homemade oven chips and a colorful salad. Good Appetite.
Recipe for crispy cauliflower wings with chili dip
ingredients
Base
- 600 grams of cauliflower
- 1 clove of garlic
- 100 grams of chickpea flour
- 150 milliliters plant drink eg unsweetened oat, soy, almond drink
marinade
- 1 clove of garlic
- 1 thumb-sized piece of ginger
- 2 tablespoons harissa paste
- 2 tablespoons tomato paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce, dark
- 2 tablespoons maple syrup
chili sauce
- 1 fresh red chili pepper
- 1 clove of garlic
- 1 tablespoon lemon juice
- 4 tablespoons of tomato passata
- 1 teaspoon red curry paste
- fresh ground pepper
- ¼ teaspoon salt
- ½ teaspoon agave syrup
preparation
- Preheat the oven to 180 degrees circulating air.
- Remove the leaves from the cauliflower, wash, dry and cut the cauliflower into bite-sized pieces.
- Peel and press the garlic clove and mix in a bowl with the chickpea flour and plant drink to form a thick batter.
- Line two baking sheets with parchment paper. Toss the cauliflower florets in the batter, shake off briefly and spread on the baking trays.
- Bake for about 25 minutes.
- In the meantime, prepare the marinade: peel and press the garlic clove and ginger and mix them with a fork together with the harissa paste, tomato paste, sesame oil, apple cider vinegar, soy sauce and maple syrup.
- Now prepare the chili sauce: peel and press the garlic, wash the chilli, deseed and finely chop. Mix both with the tomato passata.
- Add the curry paste, salt, pepper, agave syrup and lemon juice, mix well and season to taste if necessary. (caution sharp!)
- Remove the cauliflower after 25 minutes and brush with the marinade using a kitchen brush.
- Place the marinated cauliflower back on the baking sheet and bake for another 15 minutes. Be careful not to burn the rosettes.
- Take the cauliflower wings out of the oven and serve them hot with the prepared chili dip.