Recipe Inspiration

Ingredients...

For the Wings:

200g Gluten free flour

200ml Plant-based milk (or water)

8g Garlic powder

Salt & pepper to taste

1kg Cauliflower, cut into bite-sized florets

Satay Glaze:

30ml Vegetable oil

15g Essential Cuisine Street Food Chef Peanut-Free Satay Style Seasoning

150ml Coconut milk

15ml Soy sauce or tamari

15ml Brown sugar or maple syrup

10ml Lime juice

Garnishes (optional but recommended):

Sliced red chillies

Chopped fresh coriander

Toasted sesame seeds

Lime wedges

Method...

Coat the Cauliflower

1. Mix flour, milk, garlic powder, salt, and pepper into a thick batter. Toss in cauliflower florets until coated.

Bake Until Crispy

2. Place on a lined baking tray. Bake at 200°C (fan 180°C) for 20–25 mins until golden and crisp, flipping halfway.

Make the Satay Glaze

3. In a pan, heat oil. Stir in Peanut- Free Satay Style Seasoning, coconut milk, soy sauce, sugar, and lime juice. Simmer for 3–5 mins until thickened.

Toss to Coat

4. Remove cauliflower from oven and toss gently in the warm satay glaze until fully coated.

Garnish & Serve

5. Plate the wings, scatter with coriander, sesame seeds, and sliced chilli. Serve with lime wedges for squeezing.

Chefs tip: Contrast counts: Use a dark slate or wooden board to make the golden wings and colourful garnishes pop.