Buffalo Cauliflower Wings
Soft and tender on the inside and crispy on the outside, these fiery vegan buffalo cauliflower bites make for a delicious snack served with a creamy dip of your choice.
Total Time: 35 minutes
Servings: 2
Total Time: 35 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the batter:
- 150 150 ml Hot Sauce (Frank’s)
- 375 375 g Plain Flour
- 25 25 ml Water
- For the cauliflower:
- 0.5 0.5 Whole cauliflower head
- 15 15 g Turmeric
- 1.5 1.5 litres Water
- Pinch of salt
- For the flour:
- 0.5 0.5 tsp Cayenne pepper
- 0.5 0.5 Tbsp Plain flour
- 0.5 0.5 tsp Smoked paprika
- 100 100 ml Soya milk
- To serve:
- 0.5 0.5 Spring onion (chopped)
- 0.5 0.5 Red chilli (sliced)
Method
To make the batter:
Equipment: Whisk, Sieve, Mixing Bowl
- Sieve the flour into a mixing bowl and gradually add Frank’s Hot Sauce whilst whisking continuously.
- Once all the sauce has been added, add water and whisk.
- Place into a container and set aside.
Cook the cauliflower:
Equipment: Pan, Colander
- Remove green leaves around the cauliflower so the root is exposed.
- Using a sharp knife, break the cauliflower into bite-sized florets.
- Once the water is boiling, add turmeric and cauliflower and cover with a lid.
- Once the cauliflower is cooked (it should still have a bite to it), drain into a colander and allow to air dry and cool.
Make the flour:
Equipment: Mixing Bowl
- Place all ingredients except for the soya milk into a mixing bowl and mix.
- Place into a container and set aside.
Finally, make the cauliflower wings:
- Take the six cooked cauliflower florets and dip into the soya milk, dredge into the flour you made earlier. Shake off any excess.
- Place the florets into the batter you made earlier and coat evenly.
- Gently drop the florets into the hot fryer to cook.
- Once cauliflower is cooked (it will float), remove from the fryer and allow to drain.
- Plate the cauliflower wings and sprinkle over sliced spring onion and chillies. Serve with buffalo hot sauce.
Slim’s, the restaurant on Liverpool’s bustling Bold Street that is inspired by New York-style diners, has a whole range of vegan options so it’s perfect for those eating more consciously to tie in with Veganuary, or for full-time vegans!
From vegan large plates including VFC (vegan fried chicken) and the delicious vegan burger, to small plates and starters including buffalo cauliflower wings (a guest favourite), onion petals and BBQ corn ribs, the vegan choice is far from limited at Slim’s.
