Vegan Buffalo & BBQ Cauliflower Wings with Miso Kiwi Yoghurt Dressing

This is our favourite way of making cauliflower wings! They’re crispy on the outside, soft on the inside and with our sauces they’re the best level of spicy. The Miso Kiwi Yoghurt dressing is cool, tangy and the perfect match for wings!

If you’re not vegan, the ingredients can just as easily be substituted too!

Ingredients 

½ cup white flour

¼ cup corn flour

2 tsp powdered vegan chicken stock (we use Massel)

½ cup almond or coconut Milk

Salt & pepper

½ head of cauliflower

Buffalo Sauce:

Canola oil

2 Tbsp coconut oil

4 Tbsp of Saint Phillip – Roasted Capsicum & Chilli

BBQ Wings:
4 Tbsp of Judas Iscariot – Spicy Smoked Barbecue

Miso Kiwi Yoghurt Dressing

½ cup of coconut yoghurt

½ tsp miso paste

2 Tbsp Saint Peter – Kiwifruit & Kawakawa Verde

Lemon juice 

Parsley (chopped finely)

Method

Preheat the oven on fan forced 200°C.

Remove the bottom of the cauliflower and break off bite sized florets. If they’re too big, cut them from the base and use your hands to pull them apart, this makes less mess and stops them from breaking apart during cooking.

In a high-sided pan put in enough canola oil to shallow fry and bring up to temperature.  

In a large mixing bowl, sift flours, stock and a pinch of salt and pepper and whisk in the milk. The consistency should be like a pancake batter.

Drop in your florets and roll them in the batter so they’re completely covered.

Test the oil with a small drop of batter, it should bubble rapidly. Once hot, gently place the wings about four at a time as to not crowd the pan and cook until golden using chopsticks to turn them.

Place the cooked wings on a baking tray in the oven until crisp and the oil has drained.

In a sauce-pan on medium heat, melt the coconut oil and rapidly whisk in the Saint Phillip. Remove from the heat and keep whisking until emulsified.

Remove the wings from the oven and toss half together with the buffalo style sauce and the other half in the 4 Tbsp of Judas Iscariot – Spicy Smoked Barbecue 

Miso Kiwi Yoghurt Dip

In a small bowl whisk together the Miso & St. Peter and a splash of lemon juice until well combined. Add your yoghurt and chopped parsley and stir to incorporate.