Cauliflower 'wings' with chickpea dip
2
Points®
Total time: 50 min • Prep: 20 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 tin of chickpeas.
Ingredients
Chickpeas, cooked
1 can(s), large, drained, water drained & reserved
Plain White Flour
1 tablespoon(s), level
Breadcrumbs, dried
40 g, panko
Paprika
1 teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Garlic granules
¼ teaspoon(s)
Cauliflower, Raw
400 g, small florets
Sriracha sauce
80 ml
Agave Syrup
1 teaspoon(s), level
Garlic
2 clove(s)
Plain Soya Yogurt
2 tablespoon(s)
Lemon
½ zest(s) of 1, grated
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking sheet with baking paper.
2
To make a batter, put half of the reserved chickpea water into a bowl and whisk with a hand-held electric whisk until light and foamy. Add the flour and beat again until combined.
3
In a shallow bowl, combine the panko breadcrumbs with the paprika, cumin and garlic powder, then season well.
4
In batches, toss the cauliflower in the batter, then roll it in the panko breadcrumb mixture to coat. Transfer to the prepared baking sheet and bake for 20 minutes.
5
Combine the sriracha and agave syrup and drizzle over the cauliflower. Bake for a further 10 minutes, until golden.
6
Meanwhile, put the chickpeas into a food processor with the garlic and blitz to a chunky purée. Add the soya yogurt, lemon juice and remaining chickpea water and blitz until smooth and combined. Season to taste, then scrape into a small bowl and garnish with the lemon zest. Arrange the cauliflower ‘wings’ on a platter and serve the dip and lemon wedges on the side.
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