
Crispy Cauliflower Wings Prep: 15 Cook: 30 Vegan Vegetarian These cauliflower wings are sure to impress even your most carnivorous friends. They have a yummy kick that is balanced out by our rich Coco Quench coconut milk. What really elevates these cauliflower wings though is the simple but delicious chipotle cream for dipping. Yum! Made with Coco Quench Original Coconut Ingredients Batter 1 cup All purpose flour (gluten free if needed) 1 cup PureHarvest Coco Quench 1 tsp Onion powder 1 tsp Chilli powder 1 tsp Smoked paprika 1 tsp Nutritional yeast 11 tsp Cauliflower, broken into florets 1 cup panko breadcrumbs (GF if needed) Chipotle Cream 1/2 cup Coconut yoghurt 1 tsp Chipotle paste 1/2 Lemon, juiced 1/2 tsp Chilli powder 1/2 tsp Sea salt Instructions Pre-heat oven 180C. Line a baking tray with baking paper. Whisk together all the batter ingredients into a bowl. Add the bread crumbs to a another bowl. Then begin by dipping the cauliflower florets into the batter so they are all evenly coated. Let any excess drip off the cauliflower. A good tip is to keep one hand wet and one dry, so use one hand to dip into the wet then use the other to dip into the breadcrumbs. Place florets onto baking paper evenly spread apart. Drizzle over some olive oil. Bake in oven for 25-30 minutes, until crispy. Add all the sauce ingredients into a bowl and whisk until smooth. Share this recipe Print recipe

Crispy Cauliflower Wings

Prep: 15
Cook: 30

These cauliflower wings are sure to impress even your most carnivorous friends. They have a yummy kick that is balanced out by our rich Coco Quench coconut milk. What really elevates these cauliflower wings though is the simple but delicious chipotle cream for dipping. Yum!

Made with: Coco Quench

Original Coconut

Ingredients

Batter

1 cup All purpose flour (gluten free if needed)
1 cup PureHarvest Coco Quench
1 tsp Onion powder
1 tsp Chilli powder
1 tsp Smoked paprika
1 tsp Nutritional yeast
11 tsp Cauliflower, broken into florets
1 cup panko breadcrumbs (GF if needed)

Chipotle Cream

1/2 cup Coconut yoghurt
1 tsp Chipotle paste
1/2 Lemon, juiced
1/2 tsp Chilli powder
1/2 tsp Sea salt

Instructions

Pre-heat oven 180C. Line a baking tray with baking paper.
Whisk together all the batter ingredients into a bowl.
Add the bread crumbs to a another bowl. Then begin by dipping the cauliflower florets into the batter so they are all evenly coated. Let any excess drip off the cauliflower. A good tip is to keep one hand wet and one dry, so use one hand to dip into the wet then use the other to dip into the breadcrumbs.
Place florets onto baking paper evenly spread apart.
Drizzle over some olive oil. Bake in oven for 25-30 minutes, until crispy.
Add all the sauce ingredients into a bowl and whisk until smooth.