Rukmini Iyer’s Crispy Ginger Cauliflower Wings With Tamarind and Coriander
A few choice ingredients make these deliciously moreish crispy cauliflower wings shine. An excellent vegan alternative for the barbecue.
From the book
These cauliflower wings are ridiculously moreish, and the sauce – made with bought jarred tamarind – couldn’t be easier. Double up the quantities for a crowd.
|1||large cauliflower, cut into small florets, plus its leaves|
|2 tbsp||olive oil|
|2 tbsp||ground ginger, or grated fresh ginger|
|1 tsp||sea salt flakes|
|A handful of||fresh coriander, chopped|
|For the dressing:|
|30g||tamarind paste, from a jar (not tamarind concentrate)|
You will need: a barbecue.
Tip the cauliflower florets and leaves into a large bowl along with the olive oil, ginger and sea salt flakes. Mix well until everything is evenly coated.
Once your barbecue is good and hot, cook the florets for 3–4 minutes each side until charred and cooked through: the leaves will take about 2 minutes per side.
In the bowl you used for the cauliflower, mix the tamarind paste and the olive oil to make the dressing. Taste and add salt if needed – most supermarket tamarind paste is salted, so you probably won’t need any. As soon as the cauliflower florets and leaves are cooked, tip them into the bowl with the dressing, and toss to coat.
Tip the cauliflower on to a serving dish, scatter over the chopped coriander, and serve hot.