This recipe is perfect for the current colder evenings in London, yet healthy enough to feel like you’re still on track with your new year’s resolutions

Preparation time: 40 minutes (including marinating time)

Cooking time: 50 minutes

Serves: 4

INGREDIENTS FOR THE CAULIFOWER WINGS:

1 head of cauliflower, washed, cut into florets (about 4 cups/500g)

Batter ingredients:

1/2 cup/130g unsweetened (vegan) yoghurt

1 cup (250ml) plant milk (I used almond milk, but soya and regular milk if you’re not vegan can work too)

3/4 cup/100g plain flour (sub with plain gluten-free flour or rice flour for a gluten-free version)

1cm ginger, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 tsp garam masala

1/4 tsp salt

glaze ingredients:

1 cup/250ml tomato passata

2tbs maple syrup

1/2 teaspoon ground cumin

1/4 tsp ground turmeric

1 tsp garam masala

1/4 tsp salt

INGREDIENTS FOR THE MINT AND CUCUMBER RAITA:

cup/260g vegan yoghurt

1cm ginger, peeled and finely chopped

1/4 cup/15g washed and finely chopped mint leaves

juice of 1/2 lemon

1/4 garam masala

1/4 cup/45g of washed and finely chopped cucumber

SERVE WITH (OPTIONAL):

bitter greens like watercress

pitta bread or flatbread (look for a gluten-free option if required)

chilly flakes

fresh mint leaves

INSTRUCTIONS:

Cut the cauliflower into florets, wash and set aside.

Next make the batter by combining all the ingredients in a large bowl, mixing it well with a wooden spoon. Then add the cauliflower florets, ensuring each floret is fully covered by the yoghurt batter. Finally place the bowl in the fridge for 20 minutes to marinade.

As the cauliflower florets are marinading, please make the glaze by combining all the ingredients in a small bowl and place in the fridge.

Then preheat the oven to 230C/445F and line a large baking tray with non-stick baking paper. Once fully marinated, place the yoghurt covered cauliflower florets in the oven for 20 minutes.

As the florets are baking, make the raita by combining all the ingredients in a small bowl. Cover and place in the fridge until you’re ready to serve the dish.

After 20 minutes, take the cauliflower florets out of the oven and, one by one, dip them into the glaze. shaking off any excess and then placing them back on the tray. When all the cauliflower florets are glazed, return them to the oven and bake for another 20-25 minutes, until the glaze looks dry and the florets are slightly caramelised.

Once baked, serve immediately with the optional extras and the raita for dipping and enjoy!

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