Cauliflower wings

served with oven roasted vegetables

Finger-licking cauliflower wings served with a sriracha-barbecue sauce and in cajun powder roasted potatoes, carrots, sweet potatoes and red onions. You never want to go back to chicken anymore!

Vegan

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten

Utensils:

Oven dish

Ingredients

Cauliflower

Carrot

Potato

Sweet potato

Red onion

Barbecue sauce

Sriracha sauce

Cajun seasoning

Chickpea flour

Breadcrumbs

Soy milk

Chives

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2506
599
18
3
99
16
15
16
0
633

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash the vegetables. Cut the sweet potato, potato and carrot into medium-size cubes. Peel the onion and cut in half. Then cut each half into 3 pieces. Place the potato and sweet potato in a pot. Cover with water and bring it to a boil. Once it boils, cook them for 12 minutes. Place them in a colandar and let them sit for a few minutes so all the water can run out. Put the potatoes in a bowl together with the onion and carrot. Season with half of the cajun powder, 2 tablespoons of olive oil and salt and pepper to taste. Mix it together well.

For the cauliflower wings: separate the florets from the stem, keeping its full shape. Mix the flour, milk, 4 tablespoons of water, the remaining cajun seasoning in a bowl. Season to taste. Cover the cauliflower florets with the mixture and finish them by dipping them in the breadcrumbs.

Place the cauliflower florets and all vegetables on a baking sheet with parchment paper and cover them with some olive oil. Bake everything for approx. 20 minutes.