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We were in NYC a couple of weeks ago for some media work. When were there we met our pal Nat for some lunch. We took him to Champs diner in Brooklyn and he was extremely impressed! Their Caulifire wings were delightful so we decided to have a crack at making some ourselves. They deep fried theirs but we decided to bake ours because it’s healthier and it won’t stink your house out!



For the Cauliflower

  • 60g red miso
  • 2 tbsp maple syrup
  • 2 tsp soy sauce
  • 1 tsp apple cider vinegar
  • 2 tsp toasted sesame oil
  • ½ tbsp cayenne pepper
  • ½ tbsp smoked paprika
  • 40g panko breadcrumbs
  • Cooking spray
  • 1 medium cauliflower

Creamy Garlic Dip

  • 100g cashew nuts
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ½ lemon
  • 1 tsp maple syrup
  • 50ml water
  • Parsley leaves for garnish
  • Salt and pepper to taste

To Serve

  • 1 tbsp sesame seeds
  • Celery batons for 4 people
  • Carrot batons for 4 people


  1. 1.

    First, make the Caulifire Marinade Coating | Blitz the panko breadcrumbs with a food processor | Put the miso, maple syrup, soy sauce, apple cider vinegar, sesame seed oil, cayenne pepper and smoked paprika in a mixing bowl and stir to combine | Add the blitzed panko to the bowl and stir to combine

    Now, prepare the cauliflower | Remove the leaves from the cauliflower and break the head into florets - not too big, not too small - ideally the size of small chicken wings | Put the cauliflower florets in the bowl of marinade and toss to combine - make sure the florets are really well covered in the sauce | Transfer the florets to the baking tray and spray with cooking spray | Put the tray in the oven and roast for 35-40 minutes, turning halfway through, spraying more cooking spray

    While the Caulifire Wings are roasting, make the creamy garlic dip | Grate the garlic clove Finely slice the parsley leaves | Put the cashews, garlic, apple cider vinegar, maple syrup and water in the blender | Squeeze the lemon juice into the blender and blitz until smooth | Add more water to achieve a smoother consistency | Transfer the sauce to a bowl and sprinkle over a little chopped parsley | Taste and season to perfection with salt and pepper

    Time to serve | Take the Caulifire Wings out of the oven and plate them up, sprinkle with sesame seeds | Serve immediately with the Creamy Garlic Dip, celery and carrot