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Crispy Cauliflower Leaf Wings

with Glad to be Green® Compostable Bake Paper

Recipe by Dani Venn

Prep Time: 15 minutes

Cook Time: 40 minutes

 

Ingredients

  • Leaves cut from the stem of a cauliflower
  • 2 ½ cups plain flour
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 250g panko breadcrumbs
  • 200g butter
  • ½ cup good quality hot sauce

 

Method

Preheat fan-forced oven to 180 degrees. Prepare two flat baking trays and line them with a sheet of Glad to Be Green® Compostable Bake Paper.

Remove the leaves from the cauliflower, trimming them at the base from the stem. Slice the larger leaves in half and length wise down the stem, so that each “wing” is bite sized and finger-food friendly.

Bring a large pot of salted water to the boil and place prepared cauliflower leaves into the boiling water and simmer for about 5 minutes until the stems have softened and the leaves retain their bright green colour. Remove leaves and drain on a clean tea towel. Allow to cool a little.

Divide flour between two bowls. Place ½ cup of flour into a large mixing bowl and set aside.

Add 2 cups of flour into a separate large mixing bowl along with the onion and garlic powder and smoked paprika and salt. Stir well to combine. Add 3 cups of water into the bowl and whisk well to make a smooth, runny batter that isn’t too thick. If it feels too thick, add a little more water.

Place cooled cauliflower wings in the flour only bowl to lightly dust the leaves in flour, then dip each wing in the batter and coat in panko crumbs. Place wings on prepared baking tray, do not overcrowd the wings on the baking tray. Repeat process if you have leaves leftover.

Place baking tray in the oven and bake for about 10 – 15 minutes until the coating becomes a light golden colour.

Meanwhile, whisk together melted butter and hot sauce. When coating is a golden colour, dip a pastry brush into the hot sauce and baste each wing in the sauce on each side. Place back in oven to cook for a further 10 – 15 minutes. Remove from oven and place wings on a cool plate or baking tray to crispy up, season with a pinch of salt flakes. Serve on its own or wrap in lettuce leaves and drizzle in mayo to serve.

NOTE: I used TRUFF hot sauce to test this recipe, something that is fruity and not too hot is recommended.