Name: Tandoori cauliflower ‘wings’
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 garlic cloves, finely chopped; mint leaves, to garnish; ¼ teaspoon salt; 1 teaspoon garam masala; Mint and cucumber raita, to serve; ½ cup (130 g) vegan yoghurt; ½ teaspoon ground cumin; ½ teaspoon chilli powder; 1 head of cauliflower, cut into florets – about 4 cups (500 g); 2 tablespoons rice syrup; 1 cup (250 ml) tomato passata; ¼ teaspoon ground turmeric; 1 cm ginger, finely chopped; ¾ cup (100 g) plain flour, sifted; 1 cup (250 ml) plant milk

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

These tandoori ‘wings’ are simultaneously silky and explosive, and tantalisingly moreish. If you aren’t the biggest fan of cauliflower, hear me out... The marinade, not the cauliflower, is the star here, so it is sure to satisfy cauliflower lover and hater alike.

Ingredients

1 head of cauliflower, cut into florets – about 4 cups (500 g)
mint leaves

Method

Combine all the ingredients for the batter in a bowl, then pour it into a large zip-lock bag and add the cauliflower florets. Seal the bag and shake it about to cover each floret with batter, then leave in the fridge to marinate for at least 20 minutes, or overnight.

When you’re ready to cook the ‘wings’, preheat the oven to