Tandoori BBQ Cauliflower Wings By 🧡

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Tandoori BBQ cauliflower wings by 🧡

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2 cups cauliflower florets
1 cup chickpea flour
1 cup of water
1 tbsp nutritional yeast
1/2 tsp smoked paprika
1/4 tsp salt
Cracked black pepper
Onion seeds
fresh cilantro to garnish
BBQ Tandoori sauce

1/2 tsp coconut oil
1 tsp garlic flakes
1/2 tsp onion flakes
1 tin tomato puree
2 tbsp tomato paste
3 tbsp maple syrup
1/2 tsp red miso paste
1 tbsp apple cider vinegar
1 tsp soy sauce
1 tsp dijon mustard
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp dried oregano
1 tsp tandoori spice
1/3 tsp salt
cracked black pepper

Preheat oven to 180C/360F.
Wash the cauliflower florets, pat dry, and set aside.
Mix the chickpea flour, water, nutritional yeast, paprika, salt, and pepper.
Mix the BBQ sauce and then set aside.
Dip the cauliflower florets in the batter and place on a parchment paper-lined tray, bake for 15 minutes and remove, dip into the sauce and bake again for 10-15 minutes until caramelized.
Serve with a sprinkle of onion seeds extra BBQ sauce, chopped cilantro and sliced limes.

The chickpea flour can be repaced with regular plain all-purpose flour.
Extra water can be used to dilute the batter if you choose.
The onion seeds can be replaced with toasted sesame seeds.
Another curry spice can be used like Colombo or even any spicy sauce alternative like sriracha
Make use of a fork for dipping the florets.
Prep time 10 minutes
Cook time 30 minutes
Serves 3-4