I am a huge lover of cauliflower. I could eat it everyday. I discovered my love for cauliflower at an Indian restaurant. I was on the Daniel fast and I wanted something flavorful but I wasn’t sure what. I explained to the waiter that I wanted something that tasted really good but it couldn’t have any meat or gluten. So he asked me if I’d be ok with him surprising me. I told him to go for it.
A few minutes later he came out with a platter of fried cauliflower smothered in spicy, red sauce. He told me it was an Indian-Chinese dish, and he hoped I liked it.
I more than liked it. I loved it. I loved it so much that I went back to that restaurant so frequently that every time I walked in they knew exactly what I wanted.
Today I decided to try my hand at making my own variation of the dish myself. It’s not quite the same dish as what I order at the restaurant, but it’s a really good take on fried cauliflower.
The best part is that they actually look like chicken wings which blew my mind. This is the perfect addition to a meatless menu.
Here are a few things to keep on mind:
- I didn’t intend to put this on the blog so I didn’t measure anything.
- The corn starch is a must over flour because it gets perfectly crispy but also doesn’t weigh the cauliflower down because it’s not super heavy.
- If you’d prefer actual measurements for the sauce, my sweet & spicy cilantro wing sauce is super close in taste to what I used on the cauliflower.
Here’s what you need:
For the cauliflower wings
- Fresh cauliflower (I only used 1/3 of a head of cauliflower because it was just me. An entire head will yield a lot of wings.)
- Salt, black pepper, garlic powder to taste
- Eggs
- Corn starch
- Vegetable oil
For the sweet & spicy sauce
- Honey
- Sriracha
- Soy sauce
- Ketchup
- Water
Here’s what you do:
For the cauliflower wings
- Chop your cauliflower into wing sized pieces
- Sprinkle salt, pepper and garlic powder on the cauliflower
- Scramble your eggs (I used 4 large eggs for 1/3 of a head of cauliflower).
- Coat the cauliflower in the egg and then coat in the corn starch.
- Let the cauliflower sit for a bit.
- Heat your vegetable oil on medium heat (you want just enough to cover the cauliflower).
- Once your oil is ready, drop in your cauliflower and cook until golden brown (you can cook then as dark as you want them…it’s your prerogative).
- Drain the cauliflower on paper towel to get rid of the excess oil
- Drop in the sauce and coat well
For the sweet & spicy sauce
- Mix all of the sauce ingredients into you get the flavor you want.
- It’s really up to you how sweet or spicy you want it to be.
- If you prefer a thick sauce, don’t add water. I wanted to thin mine out a bit so o added water until I got the consistency I wanted.
I really hope you enjoy this as much as I did. And like I said, I apologize for the lack of measurements but I really had no intention on blogging this but so many of my IG followers were asking for the recipe.
Living with RC 