Barbecue cauliflower wings with zingy coriander mayo
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Medium
Here's a recipe I absolutely love sharing because it proves that plant based eating doesn't mean sacrificing those smoky, finger licking flavors we all crave. Cauliflower transforms into something truly special when coated in a sticky barbecue glaze and roasted until caramelized and crispy. What makes this dish so brilliant is that it comes together in just 40 minutes total, making it perfect for weeknight dinners or casual entertaining. The coriander mayo adds such a refreshing zing that really makes your taste buds sing. Plus cauliflower is packed with vitamin C and fiber, so you're getting genuine nutrition alongside all that delicious satisfaction. Trust me, even the skeptics at your table will be reaching for seconds.
Ella x
Ingredients
- 1trimmed cauliflower
- 2 tbsptomato purée
- 4 tbspolive oil
- 2 tbsptamari or soy sauce
- 1 tbspcider vinegar
- 1 tspsmoked paprika
- 1 tspgarlic granules
- ½ tspchilli powder
- 2 tbspmaple syrup
- 1red chilli(to garnish)
- 2 clove/sgarlic
- 15 gramscoriander
- 150 mlssoya milk
- 1lemon
- 1 tbsplemon juice
- ¼ tspsea salt
- 1pinch ground black pepper
- 2 tspdijon mustard
- 200 mlsolive oil
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Cut the cauliflower into chicken-wing sized pieces or florets. In a large bowl mix the tomato purée, oil, tamari, vinegar, smoked paprika, garlic granules, chilli powder and maple syrup (or sweetener) using a fork or whisk until smooth. Add the cauliflower to the marinade and mix well to coat. Set aside for 20-30 minutes.
- 2
Transfer the marinated ‘wings’ to a large baking tray – ensure the wings are not touching each other so they can crisp up on all sides. Bake in the oven for 20-25 minutes or until the edges start to go crispy.
- 3
Meanwhile, to make the mayo, bake the unpeeled, whole garlic cloves in the oven for 15 minutes, until soft – they will taste creamier and a lot more delicate once roasted. Set aside to cool, then peel the cloves and put them in a blender with all the other mayo ingredients, except the olive oil. Blend for 1 minute, then with the motor running, slowly trickle in the oil until the mixture emulsifies and comes together. Continue to blend on medium speed until creamy.
- 4
Put the hot ‘wings’ on a platter and scatter the sliced chilli over for a nice pop of colour. Serve with the mayo alongside for dipping.
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