Cauliflower ‘chickenwings’

At my birthday party these disappeared really quickly. Moorish tasting and a great snack.

Ingredients

1/2 caulifower, in florets of approx. 3-4 cm

• 150 gr flour (for gluten-free use rice flour)

• 150 ml water

• 3 tsp raz al humour or garam marsala

• 1 tbs cumin

• 1 clove garlic, minced

• 1/4 tsp salt

• 1/4 tsp ground pepper

• 1 Tbs sunflower oil

• 2 tbs ketchup

• 2 tbs mustard

• 1 tbs mayonnaise

Benodigdheden

• Baking paper

Method

• Preheat oven to 185

• Line baking sheet(s) with parchment paper and grease with oil.

• Mix water/flour and spices in a medium mixing bowl. Start with half the water. Mix and add water until the batter is able to coat the cauliflower without dripping. Add the oil.

• Dip the cauliflower in the batter and shake off the excess before placing them on the sheet. Single layer without touching each other. Mix the mustard, ketchup and mayonaise.

• Bake for 15 minutes, flip the florets over, to get all sides golden brown and crispy. On the flipped side, put a dollop of your red sauce, so it can heat with the florets. Bake another 15 minutes. Or until reached desired crispness.