Marie Claire Australia - 09.2019

BATTER

75g plain flour

½ tsp baking powder

2 tsps smoked paprika

1 tsp garlic powder

125ml soy milk

SPICY MARINADE

1 tbsp sriracha chilli sauce

or hot sauce

2 tsps olive oil

2 tsps pure maple syrup

1 tsp tamari or soy sauce

BUFFALO CAULIFLOWER WINGS

SERVES 2–4

1 head (approximately 600g) cauliflower, broken into florets; flat-leaf parsley leaves,

finely chopped; ranch dipping sauce (see note above), to serve

1 Preheat oven to 180°C fan-forced.

Line a large baking tray with baking

paper. 2 To make the batter, sift the

flour, baking powder, paprika, garlic

and a pinch of salt into a large mixing

bowl. Add a pinch of pepper, soy milk

and 1–2 tablespoons of water and

whisk to form a smooth, thick batter.

Add cauliflower to the batter and mix

well, ensuring each piece is evenly

coated. Transfer to the baking tray in

a single layer, preferably with a little

space between each floret, and bake for

20 minutes. 3 Meanwhile, combine the

spicy marinade ingredients in a bowl.

4 Remove tray from oven and brush

the marinade all over the cauliflower,

then return to the oven and bake for

a further 20 minutes or until golden.

5 Transfer the cauliflower to a serving

plate, scatter over some chopped

parsley and serve immediately.

For dipping sauce, see note above.

NOTE

Vegan mayo can be found

at most supermarkets

and is a great base for

a dipping sauce. Add

herbs and lemon to

put a new spin on it.

(^182) | marieclaire.com.au
PHOTOGRAPHY BY ELLIE BULLEN.