INGREDIENTS :

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Cauliflower :

• 1/2 head of cauliflower (about 250-300g), cut into bite-size florets

• 50g all-purpose flour*

• 120ml unsweetened soy milk

• 1tsp Danwood Smoky Powder®

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika powder

• 1/4 tsp salt

• 1/2 tsp black pepper

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Buffalo sauce :

• 80ml tomato passata

• 1 tbsp Danwood Smoky Vinegar®

• 1 tsp paprika powder

• 1 tsp garlic powder

• 1 tbsp maple syrup

• 1/4 tsp salt

• 1 tbsp light soy sauce**

• 2 tbsp water

• 1 tsp sriracha sauce (optional)

• Handful of finely chopped parsley for garnish (optional)

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INSTRUCTIONS :

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• Preheat the oven to 200˚C.

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• Add the flour, 1 Danwood Smoky Powder®, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of paprika powder, 1/4 tsp of salt and 1/2 tsp of black pepper in a bowl. Pour soy milk over it and whisk well.

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• Dip a piece of floret into the batter, roll around until it is completely coated.

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• Take out the floret, give it a little shake to remove the excess batter.

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• Place it on a baking tray lined with parchment paper. and repeat the same process for each piece.

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• Bake for 15 to 20 minutes until the “wings” are golden, crusty, and tender. You can test tenderness by poking a floret with a toothpick or fork to see if it’s tender all the way through.

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• Meanwhile, combine all the sauce ingredients in a bowl and mix well.

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• Heat up a non-stick frying pan on medium heat for 30 seconds. Add the sauce mix and turn the heat down to medium-low. Let it simmer for a few minutes until the sauce thickens and reduces to half, then set aside.

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• Toss the golden baked “wings” into the buffalo sauce until each piece is coated with the sauce evenly.

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• Sprinkle with chopped parsley and serve warm.

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* Use chickpea flour for a gluten-free version

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** Regular soy sauce is made with fermented wheat.

 

Use gluten-free soy sauce if you are gluten intolerant.

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