Cauliflower Wings with Sriracha Mayo Dip
These Sriracha Cauliflower wings are a spicy, tasty vegan alternative
Contains Gluten, Soyabeans, Mustard
2 medium cauliflower, cut into florets
½ tsp of chilli powder
½ tsp of ground cumin
½ tsp of garlic salt
¼ tsp cayenne pepper
200mls soya milk
Oil for frying
40g Blenders Sriracha Sauce
180g Blenders Vegan Mayo
Cut the cauliflower into bite sized florets. Blanch the florets for 2 mins. Strain and place into iced water to prevent
any further cooking. Drain and pat dry.
In a bowl combine flour, cornflour, chilli powder, ground cumin, garlic salt and cayenne pepper. In a separate bowl combine the soya milk and 20g of Sriracha sauce.
Place the cauliflower florets into the sriracha milk and marinate for about 30 mins.
Drain the cauliflower. Dip the cauliflower into the seasoned flour and coat well. Drop the florets into a fryer for 3 to 4 mins until golden brown.
Combine the Vegan Mayo with the remaining Sriracha and serve as a dip on the side.