Sticky, salty, spiced and totally addictive: these Sticky Peanut Cauliflower ‘Wings’ might be a side dish, but this is one recipe that will have everyone overlooking the main meal at dinner; and once served, these tempting morsels don’t hang around for long on the table (never mind even making it to a plate).
As well as revelling in the fact that this dish is so simple to make it’s almost fraudulent to call it a recipe, you’ll wow your dinner companions – causing them to say things like: “wow you made this?” and “you have more of this in the oven, right…?!”
So what’s the secret behind this super special meal-time winner? Well, it’s:
- made from only 6 ingredients (which you probably already have in your cupboard);
- cooked all in 1 dish;
- prepared in under 5 minutes; and
- ready to eat in 30 minutes!
Have I got your attention yet?
Good. I should also mention that this makes a great accompaniment to pretty much every meal. Of course, the flavours lend themselves perfectly to Asian dishes like a Sizzling Tempeh Stir-fry Bowl or this delicious Chana Masala, but we’ve also enjoyed it with everything and anything from a Kale Salad to Shepherd’s Pie! And when I say ‘we’ I especially mean my father in-law, who is still mentioning it a year after last eating it for lunch. Praise indeed!
Unsurprisingly, most recipes for cauliflower wings take their inspiration from their American roots (ahem – wings), and include flour, lots of oil and hot sauce. But, as I am sure you have noticed by now, I like to do things a little differently. This means keeping the ingredients whole, and combining the flavours I enjoy the most. And I think the difference is great!
(Full disclosure: you should know that the Tofu ‘Vings’ doused in spicy buffalo sauce at Hungry Tiger in Portland – conveniently located right across the street from our rented apartment – are probably one of the most absurdly delicious and guilty plant-based treats I have ever had the pleasure of eating. And yes, I ate them on more than one occasion: we all have our snack vices).
You’ll also know by now that I love cooking cauliflower in it’s many forms (and there are more recipes to come!), but this one is particularly delectable, and devilishly satisfying. It’s:
- sticky, crispy, soft and salty all at once;
- complex in flavour; from the umami goodness of tamari with peanut butter, to the silky fragrant undercurrent of coconut oil and garam masala, all lifted up with a burst of lime;
- a fabulous way to enjoy the vitamins, minerals and antioxidant benefits of cauliflower, including the many positive effects cruciferous vegetables can have on our digestive health;
- (yet) another way to enjoy peanut butter, which is a great source of heat-healthy mono-unsaturated fat and potassium, which can lower the risk of heart disease and high blood pressure;
- tasty like a cheeky treat, but still full of the goodness of whole food ingredients – I assure you that there are no hidden nasties in these cauliflower ‘wings’; and
- so easy to make! It will take you less than 5 minutes to have this dish prepared before popping it in the oven.
So why not make these Sticky Peanut Cauliflower Wings this weekend? I can’t wait to see what you enjoy them with!
- 1 medium cauliflower
- 1 tbsp crunchy peanut butter (sugar-free)
- 2 tsp solid coconut oil (about 20g)
- 1 tbsp tamari or other good soy sauce
- Juice of ½ lime (reserve the other ½ for serving)
- 1 tsp garam masala
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Cut the cauliflower into bite-size florets and combine in a baking tin or dish with the rest of the ingredients, ensuring each piece of cauliflower is nicely coated with the mixture.
- Spread out the cauliflower evenly, without overlapping too much.
- Cover with foil and place in the top of the oven for 15 minutes. If you use a larger cauliflower, this stage will take longer (or you'll have more crunchy florets).
- Remove the foil, stir, and return to the oven uncovered for 10 minutes to give the edges a nice crisp.
- To serve, squeeze on a little more lime juice and season with black pepper.