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Spicy cauliflower wings
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 598
  • Fat about 29g
  • Carbohydrates about 61g
  • Protein about 19g
This is needed
This is needed for 2 people
Batter & cauliflower
  • 100 g light spelt flour
  • 200 ml almond drink (unsweetened)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp paprika
  • 2 pinches pepper
  • 650 g cauliflower, cut into florets
  • 0.5 tsp salt
  • 1 dl hot chilli sauce (e.g. Sriracha)
  • 1 tbsp agave syrup
  • 1 tsp lemon juice
  • 2 tbsp coconut oil, melted
Dip & garnish
  • 1 tsp hot chilli sauce (e.g. Sriracha)
  • 1 tsp lemon juice
  • a little tahini
  • 90 ml water
  • 2 tsp black sesame seeds
  • 1 organic lemon, cut into wedges
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And that's how it's done
And that's how it's done
Batter & cauliflower
Mix all of the ingredients in a blender to produce a smooth batter, transfer to a bowl. Dip the cauliflower florets in the batter one at a time, then place on a baking tray lined with baking paper. Roast for approx. 25 mins. in the centre of an oven preheated to 180°C. Turn the florets after 15 mins.
To make the sauce, mix the agave syrup, chilli sauce, lemon juice and coconut oil in a blender, pour into a bowl. Remove the cauliflower from the oven, toss individually in the sauce, return to the tray and roast for a further 20 mins.
Dip & garnish
To make the dip, puree all of the ingredients in a blender, serve with the cauliflower. Garnish with the tahini, lemon and sesame seeds.