Cauliflower ‘chickenwings’
At my birthday party these disappeared really quickly. Moorish tasting and a great snack.
Ingredients
1/2 caulifower, in florets of approx. 3-4 cm
150 gr flour (for gluten-free use rice flour)
150 ml water
3 tsp raz al humour or garam marsala
1 tbs cumin
1 clove garlic, minced
1/4 tsp salt
1/4 tsp ground pepper
1 Tbs sunflower oil
2 tbs ketchup
2 tbs mustard
1 tbs mayonnaise
Benodigdheden
Baking paper
Method
Preheat oven to 185
Line baking sheet(s) with parchment paper and grease with oil.
Mix water/flour and spices in a medium mixing bowl. Start with half the water. Mix and add water until the batter is able to coat the cauliflower without dripping. Add the oil.
Dip the cauliflower in the batter and shake off the excess before placing them on the sheet. Single layer without touching each other. Mix the mustard, ketchup and mayonaise.
Bake for 15 minutes, flip the florets over, to get all sides golden brown and crispy. On the flipped side, put a dollop of your red sauce, so it can heat with the florets. Bake another 15 minutes. Or until reached desired crispness.