Preheat oven to 220°C top/bottom heat (or 200°C convection).
For the Wings:*
Wash the cauliflower thoroughly.
Break the cauliflower into bite-sized florets.
For the Marinade:*
Mix red curry paste, peanut butter, soy sauce, lime juice, maple syrup, and vegetable oil into a smooth paste.
Chop the garlic and mix with salt.
Carefully and completely coat the cauliflower florets with the marinade.
For the Dip:*
Wash the spring onion and parsley, chop both finely.
Mix the chopped spring onion and parsley with the soy yogurt, ground coriander, and a pinch of salt in a bowl. Finally, season with lime juice.
CAULIFLOWER WINGS
Narindra
63 Recipes
Medium
Easy
50 min
Spiciness
Medium
Difficulty
Easy
Time
50 min
Preparation
20 min
Cooking
30 min
30 Views
1 year ago
Translated
Crispy on the outside, juicy on the inside: These cauliflower wings are a delicious vegan alternative to the classic chicken dish. Rich in fiber, they get their special flavor from a spicy peanut butter marinade.
Medium
Easy
50 min
Spiciness
Medium
Difficulty
Easy
Time
50 min
Preparation
20 min
Cooking
30 min
Allergens
Lactose-Free
- large cauliflower
1
- Thai Red Curry Paste
2 tablespoons
- creamy peanut butter
4 tablespoons
- spicy soy sauce
6 tablespoons
- Lime Juice
1 tablespoon
- Maple Syrup
2 tablespoons
- Peanut oil
2 tablespoons
- Black Pepper
- Soy yogurt
300 grams
- Scallion
1 stem
- Sesame
1 tablespoon
- Parsley
1 stem
- Coriander Powder
1 teaspoon
- Garlic
1 clove
- Salt
1
Spread the marinated florets evenly on the prepared baking sheet.
Bake the wings on the middle rack of the preheated oven for about 20-30 minutes, until crispy and firm to the bite.
Toast the sesame seeds over medium heat for 2-3 minutes.
Remove the finished, crispy cauliflower wings from the oven.
Arrange the wings on a plate or in individual bowls.
Sprinkle the toasted sesame seeds over them.
Serve the yogurt dip in a separate small bowl.
* Optionally garnish with fresh, chopped parsley or additional spring onion rings.
Enjoy your meal!!!
Narindra
63 Recipes
Medium
Easy
50 min
Spiciness
Medium
Difficulty
Easy
Time
50 min
Preparation
20 min
Cooking
30 min
Allergens
Lactose-Free
- large cauliflower
1
- Thai Red Curry Paste
2 tablespoons
- creamy peanut butter
4 tablespoons
- spicy soy sauce
6 tablespoons
- Lime Juice
1 tablespoon
- Maple Syrup
2 tablespoons
- Peanut oil
2 tablespoons
- Black Pepper
- Soy yogurt
300 grams
- Scallion
1 stem
- Sesame
1 tablespoon
- Parsley
1 stem
- Coriander Powder
1 teaspoon
- Garlic
1 clove
- Salt
1
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