Go Back
Broccoli and cauliflower wings baked

Cauliflower and Broccoli Wings with spicy sauce

A very simple vegetable dish that is made like chicken wings with a crunchy outside a soft interior and then rolled in spicy sauce
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 serves

Ingredients
  

  • 500 gm broccoli florettes or 1 head
  • 600 gm cauliflower broken into small flowrettes or 1 head

The Batter

  • 150 gm flour | gluten free I used Aldi brand, 1 cup
  • 50 gm flour | gluten free extra for dusting
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon salt
  • 1 Tablespoon cummin ground
  • 500 ml water 2 cups

Spicy Sauce

  • 1 cup Smokey BBQ sauce find an extra smokey one
  • 3 Tablespoons Srirachia sauce or more if you like
  • 3 Tablespoons olive oil for the baked wings
  • 20 gm olive oil spraY for the baked wings
  • 750 ml vegetable oil optional to be used for deep frying

Instructions
 

  • There are several ways that you can cook the wings, Baked or fried. The ingredients are the same except for extra oil needed for frying. You will need baking sheets lined with parchment if you are baking. If frying you will need to prepare a pot with vegetable oil and draining paper. Set the oven to 180 C/ 350 F. For the oil heat to about 180C/ 350F temperature
  • Mix the two sauces together in a bowl with a fork or a whisk, and set aside till needed
  • Break the cauliflower and the broccoli into even-sized florettes. The cauliflower needs to be a bit smaller than the broccoli so that it cooks through.

Batter

  • Mix the flour with the spices and salt. Add 1 cup of water and whisk onto the flour to make a thick batter and break up the lumps. When reasonably smooth add the other cup and whisk together till the batter is smooth and thick enough to coat the vegetables when they are dipped in.
  • Toss the cauliflower and broccoli in the flour to lightly dust them.
  • To bake: Sprinkle the baking tray with a few teaspoons of olive oil. Dip each piece of vegetable in the batter drain slightly and put onto the tray. Spray each vegetable well with olive oil and bake for 10 to 15 min or till nicely browned. Put onto a serving plate and serve with a side of sauce. Serve straight away
  • To fry: Put at least 3 cups to 1 litre of oil into a pot and heat. Test the oil by dropping in a bit of batter or vegetables and check if it bubbles Drop the vegetables into the batter and shake off to leave a light coating. Put a few pieces into the oil at once and let them start to bubble before adding some more. Don't overload, you will need to cook in batches so that the oil stays hot.
    Once they are golden brown fish them out with a slotted spoon or tongs and drain on kitchen paper. Once the vegetables have drained remove the paper and toss the wings in spicy sauce to coat. Serve straight away. You can also serve these with the sauce on the side

Notes

The gluten free flour makes the batter extra light. I would suggest that all purpose flour will make quite a heavy batter so don't be tempted to use it
Watch the oil. You will need to keep turning it down and then maybe up again
If your vegetables are browning very fast turn the temperature down or they will not cook through.
The broccoli cooks quite fast and becomes golden and crispy. The cauliflower is denser and needs to be cut just a bit smaller