Festive Cauliflower Wings

0:40 m

These Christmas Cauliflower Wings are a festive spin on our classic Cauliflower Buffalo Wings (a firm BOSH! favourite). They were concocted with the fine folks at Tesco's Vegmas Supper Club and trust us when we say these will put you straight to the top of the Nice List (if you're willing to share them). These little beauties are the ultimate vegan Christmas party sharer- or plant-based side dish idea! DELISH!

Start cooking ➞




For the wings

<item-todo-done>1 large cauliflower<item-todo-done><item-todo-done>100g panko breadcrumbs<item-todo-done>

For the batter

<item-todo-done>2 tsp garlic powder<item-todo-done><item-todo-done>1 tsp ground ginger<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>¼ tsp pepper<item-todo-done><item-todo-done>150g plain flour<item-todo-done><item-todo-done>300ml plant-based milk<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done>

For the ginger clementine sticky sauce

<item-todo-done>4 tbsp quality cranberry sauce<item-todo-done><item-todo-done>75g fresh ginger<item-todo-done><item-todo-done>4 clementines - zest and juice<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>50ml olive oil<item-todo-done><item-todo-done>½ tsp cayenne pepper<item-todo-done>

Before you start

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

Prepare the cauliflower

  • 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
  • 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

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 sauté for 2-3 minutes
  • Add all the remaining ingredients and simmer for a further 3-5 minutes, stirring regularly

Coat the cauliflower in the sauce

  • 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 easily into the thickest parts of the cauliflower and the outsides are really golden brown and crispy
  • Remove from the oven and serve to rapturous applause (hopefully)

Cost per portion


CO2e per portion

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