INGREDIENTS (SERVES 2)
• 1 head of cauliflower broken in to big florets
• 1/2 cup (roughly) chickpea flour (A.K.A Gram Flour) - keep extra incase you need to make more batter.
• 1 cup (roughly) of Panko breadcrumbs (keep extra incase you need more)
• 1 tbsp Soy Sauce
• 1 tsp of Garlic Granules
• I tsp of chinese 5 spice
• drop of Water
1. Make the batter in a bowl by mixing the chickpea flour with the garlic granules and chinese 5 spice. Stir the dry ingredients together. Then add a drop of soy sauce and a small drop of water and stir together to form a batter. It should be half way between thick and runny - kind of gloopy. If it is too thick, add a drop of water (just a teeny weeny bit at a time until the 'gloopyness' is achieved!)
2. Pop the Panko breadcrumbs in a bowl. Prepare an empty plate next to the breadcrumbs. Now, one by one, take the cauliflower pieces from the tin (preferably with a fork and not fingers- this will be messy!) and lower it, first in to the batter, and then in to the breadcrumbs. Once a piece is coated in breadcrumbs place it on the empty plate. Keep going until all pieces are coated. - Depending on the size of your cauliflower pieces, you may run out of batter- just make a second batch if that happens.
3. Place your coated cauliflower pieces on a baking tray with a drizzle of oil and pop them in the oven on a mid- high temperature. I almost always use 200 degrees to cook just about everything!
5. Keep checking in on the cauliflower over the course of 30 mins. Turn them a little so they cook evenly. When they look golden and yummy, take them out.
7. Enjoy your cauliflower wings with a dip of your choice and maybe some chips or home made wedges. YUM. I like to use my chinese BBQ sauce dip which you can find in THIS recipe