Say hello to your next meal!
Or better keep these addictive wings for the Christmas dinner and make everyone mad about them.
I've been experimenting with oven 'fried' veggies for a long time but never really succeed. I can't say I love fried foods, actually they always made me super lethargic or gave me a headache. But I do love a nice, crisp texture and a super nice golden brown look- which is not very easy to achieve while keeping it healthy. But here we are, so I kindly advise you to give them a try. They will pair just perfect with the Sweet pea and potato mash, any of the Yogurt mayo or Harissa relish and a nice fresh salad.
Crisp, golden but also healthy
There are some techniques around, but they often request too many ingredients. I wanted to avoid flour because I feel the flour batter doesn't taste quite right when oven baked. Also, something easy and simplified, using ingredients I usually stock in the pantry was something I aimed for. Like this process where you (almost) only need a vegan cooking cream (soy, rice or oat based) and breadcrumbs. Or, you can use corn flakes: pulse them in a food processor until they are broken down, but still have texture. So this recipe can be 100% gluten-free, yay, right? First I would like to assure you that the crisp is real, and they are, for sure, addictive. It's best consumed right away or the crisp will get moist if refrigerated. I also made a quick spicy mayo, following my Yogurt mayo recipe to which I add a bit of Chili jam to go with the crisps and that's it, heaven on a hot pan tray.
My special technique and how to make them
The recipe is somehow sly and that's the trick that makes it so nice: the cauliflower has to be steamed or cooked before and the breadcrumbs must be toasted in olive oil for a delicious taste.And that's because if you don't toast the breadcrumb in olive oil, it won't golden when oven baked, it will only get super dry. Anyway, let's get to it because it's starting to get complicated when talking too much (which is not, actually!).
Organising the steps will make your life so much easier, and also less messier. So we'll split the process into 4 parts:
Crispy vegan cauliflower wings
Vegan, Plant-based, Gluten-free option included
Makes ± 4 portions
Total time: 60 mins.
1/2 of a medium cauliflower
1/2 cup breadcrumbs (for a gluten-free option, use gluten-free breadcrumbs or corn flakes that have been broken down in a food processor)
2-3 tbsp olive oil
1 cup vegan cooking cream (soy, rice or oat based)
1/2 tsp curry powder
1/3 tsp smoked paprika
Wash the cauliflower and cut the florets in small pieces.
Place a large pan on the stove, fill with water and add a good amount of salt. Bring to a boil.
When the water is boiling, add the cauliflower florets. At this point, you can also heat the oven at 180 degrees Celsius.
While the cauliflower is cooking, pour 2-3 tbsp olive oil in a pan and add the breadcrumbs. Mix well until the breadcrumbs are covered in oil. Toast on medium heat, stirring continuously. Add some salt and toast until golden brown. Put aside.
Prepare the batter by mixing the vegan cream with curry, paprika, salt and pepper. Leave aside.
Strain the cooked cauliflower well and start coating the florets.
Drop the florets one by one in the batter and then toss them in the breadcrumbs.
Lay them out on a parchment paper lined baking tray, and bake for 20 to 25 minutes until crispy.