Spicy cauliflower ‘wings’ with chickpea dip
1
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
These brilliant vegan bites, with a sriracha drizzle and accompanying creamy dip, make clever use of a can of chickpeas.
Ingredients
Canned chickpeas
1 400g can
Plain flour
1 tbs
Panko breadcrumbs
⅔ cup(s), (40g)
Ground paprika
1 tsp
Ground cumin
½ tsp
Garlic powder or flakes
¼ tsp
Cauliflower
400 g, cut into small florets
Sriracha sauce
⅓ cup(s), (85g)
Maple syrup
1 tsp
Garlic
1 clove(s), roughly chopped
Plain soy yoghurt, (up to 3% sugar)
2 tbs
Lemon juice
2 tbs
Lemon(s)
1 medium, thin strips lemon rind, plus lemon wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper. Drain chickpeas and reserve liquid.
2
To make batter, process half the reserved chickpea liquid in a small food processor or blender until foamy. Add flour and process until combined. Transfer batter to a small bowl.
3
Combine panko, paprika, cumin and garlic powder in a shallow dish. Season with salt and pepper.
4
Working in batches, toss cauliflower florets in the batter, then roll in breadcrumb mixture to coat. Transfer to prepared tray. Lightly spray with oil. Bake for 20 minutes. Combine the sriracha and syrup in a small bowl. Drizzle mixture over cauliflower. Bake for a further 5-10 minutes, until golden.
5
Meanwhile, to make dip, process chickpeas, remaining chickpea liquid, garlic, yoghurt and lemon juice in the same clean food processor or blender until smooth and combined. Transfer to a small bowl. Season with salt and pepper.
6
Arrange cauliflower ‘wings’ and dip on a platter. Sprinkle with lemon rind and serve with lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.