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Photo of Cauliflower 'wings' with chickpea dip by WW

Cauliflower 'wings' with chickpea dip

2
Points® value
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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