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Spicy cauliflower ‘wings’ with chickpea dip

Spicy cauliflower ‘wings’ with chickpea dip

Points® value
Total Time
1 hr
30 min
30 min
These brilliant vegan bites, with a sriracha drizzle and accompanying creamy dip, make clever use of a can of chickpeas.


Canned chickpeas

1 400g can

Plain flour

1 tbs

Panko breadcrumbs

cup(s), (40g)

Ground paprika

1 tsp

Ground cumin

½ tsp

Garlic powder or flakes

¼ tsp


400 g, cut into small florets

Sriracha sauce

cup(s), (85g)

Maple syrup

1 tsp


1 clove(s), roughly chopped

Plain soy yoghurt, (up to 3% sugar)

2 tbs

Lemon juice

2 tbs


1 medium, thin strips lemon rind, plus lemon wedges to serve

Oil spray

1 x 3 second spray(s)


  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.


Famous for it’s hot/sweet/sour/salty flavour profile, sriracha chilli sauce is available from the Asian section in supermarkets.