Tandoori cauliflower ‘wings’


Preparation info

  • Difficulty


  • Serves


Appears in

Jackfruit and Blue Ginger

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.

Prep time: 20 minutes (plus marinating time)
Cooking time: 50 minutes

Use rice flour instead of plain flour.


  • 1 head of cauliflower, cut into florets – about 4 cups (500 g)
  • mint leaves, to garnish
  • Mint and cucumber raita, to serve


  • ½ cup (130 g) vegan yoghurt
  • 1 cup (250 ml) plant milk
  • ¾ cup (100 g) plain flour, sifted
  • 1 cm ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ teaspoon chilli powder
  • 1 teaspoon garam masala
  • ¼ teaspoon salt


  • 1 cup (250 ml) tomato passata
  • 2 tablespoons rice syrup
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 1 teaspoon garam masala
  • ¼ teaspoon salt


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 230°C and line a baking tray with baking paper. Place the cauliflower florets on the tray, making sure each one is well coated in the batter, and bake for 25 minutes.

Meanwhile, mix all the glaze ingredients together in a shallow bowl.

Take the cauliflower florets out of the oven and, one by one, dip them into the glaze, shaking off any excess and then placing them back on the tray. When all the cauliflower florets are glazed, return them to the oven and bake for another 20–25 minutes, until the glaze looks dry and the florets are ever so slightly caramelised.

Pile the ‘wings’ onto a platter and scatter with mint leaves. Serve with a bowl of raita, for dipping.