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.
Nutrition Information
Amount per serving
Sodium650mg
Total Fat8g
Saturated Fat2g
Protein6g
Cholesterol0mg
Total Carbohydrate20g
Dietary Fiber5g
Sugars6g
Calories170