Red Curry Cauliflower “Wings” Recipe
Red Curry Cauliflower “Wings”

This vegan friendly gameday appetizer is sure to please even meat-lovers. The flavorful curry sauce pairs deliciously over the Indian inspired cauliflower batter.
Serves: 6Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Medium
Serves: 6
Ingredients
- 1 cup chickpea flour
- 1⁄2 tsp. salt
- 1⁄2 tsp. curry powder
- 2 tsp. tandoori seasoning
- 1⁄2 cup unsweetened almond milk
- 6-8 Tbsp. water, divided
- 1 large head cauliflower, cut into florets
- 1⁄4 cup red curry paste
- 1 tbsp. coconut oil, melted
- 2 tsp. maple syrup
- 1⁄2 cup green chimichurri sauce
Directions
- Preheat oven to 450°F. Prepare a rimmed baking sheet with parchment paper.
- In a large bowl, combine chickpea flour, salt, curry powder, tandoori seasoning and almond milk. Add a few tablespoons water at a time, until a thick batter forms.
- Toss cauliflower in batter and place on prepared baking sheet in an even layer. Bake 20-25 minutes.
- Meanwhile, in a small bowl, combine curry paste, coconut oil and maple syrup. Add a few tablespoons water at a time, until a smooth glaze forms.
- Spread glaze over cauliflower and bake 10-15 minutes, until lightly crisped.
- Serve with chimichurri sauce and refrigerate leftovers.
Serves: 6
Ingredients
- 1 cup chickpea flour
- 1⁄2 tsp. salt
- 1⁄2 tsp. curry powder
- 2 tsp. tandoori seasoning
- 1⁄2 cup unsweetened almond milk
- 6-8 Tbsp. water, divided
- 1 large head cauliflower, cut into florets
- 1⁄4 cup red curry paste
- 1 tbsp. coconut oil, melted
- 2 tsp. maple syrup
- 1⁄2 cup green chimichurri sauce
Directions
- Preheat oven to 450°F. Prepare a rimmed baking sheet with parchment paper.
- In a large bowl, combine chickpea flour, salt, curry powder, tandoori seasoning and almond milk. Add a few tablespoons water at a time, until a thick batter forms.
- Toss cauliflower in batter and place on prepared baking sheet in an even layer. Bake 20-25 minutes.
- Meanwhile, in a small bowl, combine curry paste, coconut oil and maple syrup. Add a few tablespoons water at a time, until a smooth glaze forms.
- Spread glaze over cauliflower and bake 10-15 minutes, until lightly crisped.
- Serve with chimichurri sauce and refrigerate leftovers.
Amount per serving | |
---|---|
Sodium | 650mg |
Total Fat | 8g |
Saturated Fat | 2g |
Protein | 6g |
Cholesterol | 0mg |
Total Carbohydrate | 20g |
Dietary Fiber | 5g |
Sugars | 6g |
Calories | 170 |