Ingredients

The following ingredients have 4 Servings
  • 120 ml (1/2 cup) milk
  • 120 ml (1/2 cup) water
  • 90 g (2/3 cup) plain (all purpose) flour ((use gluten free plain flour blend if required))
  • 1 tsp garlic salt
  • 1/2 tsp celery salt
  • 1/2 tbsp paprika
  • ¼ tsp chilli flakes
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 head of cauliflower (cut into chunky florets)
  • 1 tsp vegetable oil
  • pinch of salt and pepper
  • 1 thumb-sized piece of ginger peeled and minced
  • 1 tbsp sweet chilli sauce ((check it's gluten free if required))
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 5 tbsp soy sauce ((use tamari for gluten free))
  • 2 cloves garlic (pealed and minced)
  • 1 tsp lemon grass paste
  • 2 tbsp chopped spring onions (scallions)
  • 1/2 tsp chilli flakes

Instruction

  • Preheat the oven to 220C/425F and line a large baking tray with a silicone mat or baking parchment.
  • Add the milk, water, flour, garlic salt, celery salt, paprika, chilli flakes salt and pepper to a large bowl. Mix it all together until no lumps remain, then add the cauliflower florets.
  • Mix together to completely cover the florets. Use a slotted spoon to lift the florets out of the mixture, allowing the excess batter to drip off. Place the florets on the prepared baking tray, leaving a little room between each.
  • Place in the oven and cook for 20 minutes, turning once after 10 minutes.
  • Meanwhile, add all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
  • Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions (scallions) and chilli flakes.