Thai Peanut Satay Cauliflower Wings
Crispy oven baked 𝗧𝗵𝗮𝗶 𝗽𝗲𝗮𝗻𝘂𝘁 𝘀𝗮𝘁𝗮𝘆 𝗰𝗮𝘂𝗹𝗶𝗳𝗹𝗼𝘄𝗲𝗿 𝘄𝗶𝗻𝗴𝘀 with a spicy peanut dipping sauce.
- Oven/Air Fryer
- 1 small cauliflower break into small florets
- TO MAKE THE BATTER
- 1 1/2 tbsp Thai red curry paste be sure it has no shrimp paste or animal based ingredients (Aldi in Australia sells this)
- 1 tbsp Grapeseed oil or a neutral oil
- 1 tbsp sriracha less or more depending on how spicy you like it
- 1/4 cup peanut butter natural sugar free
- 1/4 tsp white pepper
- 1 tsp Celtic sea salt
- 3 tbsp cornflour
- 4 tbsp gluten free plain flour
- 1/2 cup plant milk I use Vitasoy Oat milk
- 1 tbsp soy sauce tamari for GF
- 1 tbsp rice wine vinegar
- TO MAKE THE CRUMBING
- 1 1/2 cup panko crumbs or GF substitute
- 3 tbsp gluten free plain flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Celtic sea salt
- 1 tsp ground sage
- Preheat oven to 220 degrees Celsius.
- To make the batter, place all ingredients into a large bowl and whisk together. The batter should be quite thick, but still thin enough to drip from the cauliflower. You can thin it out by stirring in small amounts of water.
- To make the crumbing, simply combine all ingredients in a separate bowl.
- Place bowls side by side. Line a baking tray with baking paper and place beside the crumbing bowl.
- One at a time, dip the cauliflower florets into the batter, allowing any excess to drip off. Then place in the crumbing mix and coat thoroughly, pressing down to ensure the coating sticks well, then place evenly on the baking tray. Ensure florets are separated to allow even heat distribution.
- Once you have coated all of the cauliflower, place the tray in the oven for approximately 20 minutes or until lightly browned.
These can also be done in batches in an airfryer which will cook them much faster. They go great with my Spicy Thai Peanut Dipping Sauce.