Crispy Cauliflower Wings
Snacks go down so well when it’s sweltering hot and you’re tired of salads.
My lethargy has been at an all time high this week, with temperatures soaring to over 35 degrees in parts of Johannesburg. Even my mother has lost her appetite and that’s a bit of a shocker because she’s usually very particular about her food.
Instead of eating sandwiches like she suggested, I bought a few cauliflowers and made these crispy wings. I used simple ingredients like smoked paprika, chili flakes and teriyaki sauce to achieve the hot and sour flavours that I wanted. I also served them up with wedges of lime for an added kick.
Ingredients
2 cauliflowers, cut into florets
3/4 cup pecan nut flour
1 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
1/4 cup teriyaki sauce
juice of 1/2 lime/orange
2 tsp chili flakes
coriander for garnish
2 eggs
mayo/cream cheese for a dip
Method
Preheat oven at 220 degrees.
Line a baking sheet with parchment paper and place a cooling rack over the tray.
Wash and dry the cauliflower florets well.
Beat eggs with a fork
In a bow, mix pecan nut flour, salt, paprika and pepper together.
In another bowl, mix teriyaki sauce, coriander, chili flakes and lime/orange juice.
Dip each floret into the egg, give it a shake, then roll it in the pecan nut flour rub.
Place each coated floret on the cooling rack. Repeat until all the cauliflower is used up.
Bake for 20 minutes until the pecan nut flour is crisp.
With a brush, coat each floret in the teriyaki sauce mixture and garnish with coriander.
Enjoy warm and dip in mayo or yoghurt and serve with slices of lime.
