Name: Spicy Red Curry Cauliflower Wings
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 0.75 cup brown rice flour (or chickpea flour); 1 healthy pinch sea salt; 0.5 tsp curry powder; 2 tsp tandoori masala spice (reduce for less heat); 0.5 cup unsweetened plain almond milk (or rice milk); null Tbsp water (6 to 8 Tbsp); 1 head cauliflower (large stalks removed, cut/torn into bite-size pieces); 0.25 cup red curry paste (ensure vegan friendly); 2 tsp melted coconut oil; null tsp maple syrup (to taste, 2 to 3 tsp); null Tbsp water (to thin, 2 to 3 Tbsp); null null green chutney (optional)

Instructions

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1

Preheat oven to 450 F (232 C) and line a baking sheet with parchment paper.
2

Prepare batter: Mix brown rice flour (0.75 cup), pinch sea salt (1 healthy), curry powder (0.5 tsp), and tandoori masala spice (2 tsp). Add unsweetened plain almond milk (0.5 cup) and water (6 tbsp) (adjust up to 8 tbsp as needed) to form a thick, pourable batter.
3

Coat cauliflower (1 head) pieces in batter, shaking off excess. Place on the baking sheet, leaving 1 inch space between pieces. Bake for 25 minutes.
4

While baking, prepare the sauce: Whisk together red curry paste (0.25 cup), melted coconut oil (2 tsp), and maple syrup (2 tsp) (adjust to 3 tsp to taste). Add water (2 tbsp) (adjust to 3 tbsp to thin) until it resembles a glaze.
5

After baking for 25 minutes, remove cauliflower from oven. Dip or toss in the prepared glaze (1-2 pieces at a time). Return to the baking sheet and bake for another 20-25 minutes, or until browned and caramelized.
6

(Optional) Prepare [green chutney] by blending all ingredients until creamy and smooth. Adjust seasonings as needed.
7

Let [cauliflower] cool slightly and serve immediately. Best when fresh. Wings can be frozen (either at the glazed stage or glazed and baked stage) and reheated in a 350 F (176 C) oven until warmed through.