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.
Use rice flour instead of plain flour.
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’,
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
Pile the ‘wings’ onto a platter and scatter with mint leaves. Serve with a bowl of raita, for dipping.
© 2019 All rights reserved. Published by Murdoch Books.