served with oven roasted vegetables
Finger-licking cauliflower wings served with a sriracha-barbecue sauce and in cajun powder roasted baby potatoes, carrots, sweet potatoes and red onions. You never want to go back to chicken anymore!
wheat, soya, gluten
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the vegetables. Cut the sweet potato and potato into medium cubes. Peel the onion and cut in half. Then cut each half into three pieces.
Place the potato and sweet potato in a pot. Cover with water and bring it to a boil. Once it boils, cook them for 12 minutes. Place them in a strainer and let them sit for a few minutes so all the water can run out. Put the potatoes in a bowl together with the onion and season with half of the cajun powder, two tablespoons of olive oil and optionally salt and pepper. Mix it together well.
For the cauliflower wings: separate the florets from the stem, keeping its full shape.
Mix the flour, milk, 4 tbs of water, cajun powder and optionally some salt and pepper in a bowl. Cover the cauliflower florets with the mixture and finish them by dipping them in the breadcrumbs.
Place the cauliflower florets and all vegetables on a baking sheet with parchment paper and cover them with some olive oil.
Bake everything for approximately 20 minutes.