spicy cauliflower bites with a garlic dip

Cauliflower hot wings, spicy cauliflower bites, call them what you like, these are a real crowd-pleaser and I suggest giving them try for your next get together with friends and family.

These baked spicy cauliflower bites with this tahini garlic dip are a great appetizer or as a snack with an ice cold beer and good company.

Cauliflower is such a versatile vegetable, which I often use it in recipes as a meat replacement.

Why you will love these

• they are spicy

• they are much healthier than most chicken wings

• they are tender on the inside

• they are gluten-free

• they are vegan.

• they are baked and not fried

• dipped in that cooling garlic tahini dip, they are absolutely divine!

Alternatives you can use

• For a non-spicy version you can substitute the chilli sauce with a BBQ sauce.

• If you don’t have chickpea flour, you can use all-purpose flour.

• To give them extra crunch, you can dip the cauliflower wings into panko crumbs after they had been dipped into the batter.

• If you don’t like garlic, you can leave it out in the dip. You might have to add more lemon juice and salt to give it more flavour.

• If you don't have liquid smoke you can omit or use smoked paprika powder for the smoky flavour.

These can also be enjoyed

• In a wrap with fresh vegetables and a side of these easy baked sweet potato fries

• Add them to your nourish or buddha bowls

• As a topping on a vegan mac and cheese

SPICY CAULIFLOWER BITES WITH A GARLIC TAHINI DIP

These baked spicy cauliflower bites with this tahini garlic dip are a great appetizer or as a snack with an ice cold beer and good company.

Serves: 3 - 4

Prep time: 15 min

Cooking time: 50 min

INGREDIENTS

FOR THE CAULIFLOWER BITES

• 1 medium cauliflower

• 90g chickpea flour

• 140ml water

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ½ tsp smoked paprika

Optional (for a crispy coating)

• Panko crumbs

FOR THE GLAZE

• 2 tbsp tomato paste

• 1 tbsp chilli sauce

• 5 - 6 drop liquid smoke

• 2 tbsp olive oil

FOR THE GARLIC DIP

• 2 tbsp runny tahini

• 2 – 3 tbsp fresh lemon juice

• 6 – 8 tbsp water, depending on the consistency you prefer

• ¾ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp salt

INSTRUCTIONS

1. Preheat the oven to 200C and prepare a baking tray.

2. Mix the flour, water and spices into a smooth batter. If the batter is too runny, add a bit more chickpea flour.

3. Dip each cauliflower floret into the batter and onto the prepared baking sheet.

4. OPTIONAL: If you do want the crispy coating, simply coat the dipped cauliflower with panko crumbs before transferring onto the baking tray.

5. Bake for 25 min.

6. In the meantime make the spicy glaze by mixing the chilli sauce, tomato paste, liquid smoke and olive oil.

7. After 25 min remove the cauliflower from the oven and brush each piece with the chilli glaze.

8. Return to the oven and bake for another 15 -25min or until golden or crunchy to your liking.

FOR THE DIP:

1. Mix all the ingredients until smooth. Add more water as needed to get the consistency you like.

Best enjoyed hot!

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