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Christmas Cauliflower Wings

Christmas Cauliflower Wings
Christmas Cauliflower Wings

This is one of our fantastic recipes that we created for Tesco's #Vegmas Supper Club! These Christmas Cauli Wings are a festive spin on our classic Cauliflower Buffalo Wings which are a BOSH! favourite. If you like those, you'll love these.



  • 1 large head of cauliflower
  • 100g panko breadcrumbs

For the batter

  • 150g plain flour
  • 300ml plant-based milk
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper

For the ginger clementine sticky sauce

  • 75g ginger
  • 2 cloves of garlic
  • 4 clementines
  • 50ml of olive oil
  • 4 tbsp of good quality cranberry sauce
  • 2 tbsp of soft brown sugar
  • ½ tsp of cayenne pepper


  1. 1.

    You will need...

    Preheat oven to 180°C | Hand whisk | Line a baking tray | Frying pan | Microplane grater

  2. 2.

    Break the cauliflower into florets | Put the flour, plant-based milk, garlic powder, onion powder, ginger, salt and pepper into a bowl and whisk to a smooth batter | Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs

  3. 3.

    Tip the cauliflower into the batter and toss to coat | Transfer to the bowl of panko breadcrumbs, a few pieces at a time, and toss gently until well coated | Spread the cauliflower pieces over the lined baking tray and bake for 20 minutes

  4. 4.

    Meanwhile, make the ginger clementine sticky sauce | Peel and grate the ginger and garlic and zest and juice the clementines | Place the olive oil in a medium saucepan and place over a medium heat | Add the ginger and garlic and saute for 2-3 minutes | Add all the remaining ingredients and simmer for a further 3-5 minutes, stirring regularly

  5. 5.

    After 20 minutes, remove the tray from the oven, pour over the sauce and carefully dip the cauliflower in the sauce until the pieces are fully coated | Put the tray back in the oven for 10–15 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy | Remove from the oven and serve