Buffalo Cauli Wings Recipe
Using our LEON Ketchup and LEON Olive Oil
Gluten free and Vegan Buffalo Wings
Serves — 4 as a starter
Prep time — 20 minutes
Cook time — 10-15 minutes
200g LEON ketchup / LEON chilli sauce
1 larger head of cauliflower
150g GF flour
300ml plant based milk
100g GF panko breadcrumbs (we used Mrs Crimbles)
½ teaspoon freshly ground black pepper
½ tsp salt
1 tsp paprika
LEON Picual olive oil, for frying
1 tsp onion powder
1 tsp cumin
1 tsp garlic powder
120g dairy free butter
Flaked sea salt
Roughly chopped parsley
Heat oven to 180C.
Break the cauliflower into florets and cut the stems into bite sized chunks.
Weigh out the flour, milk, garlic, onion powder, cumin, and paprika into a bowl and whisk to a batter.
Pour the Panko breadcrumbs into a second bowl with the salt & pepper.
Dip the cauliflower into the batter and toss to coat then dip in the LEON Ketchup / Chilli sauce and then drop into the panko breadcrumbs to coat. Ensure well coated.
Pour enough LEON Picual EVOO into a medium saute pan to come 5cms up its sides and put on a medium high heat. Once the oil is hot, drop the cauli florets into the oil until cooked through and golden (roughly 5 minutes.) You will prob need to do this in four or five batches.
Transfer to a tray lined with kitchen paper to drain and keep warm in a low oven while you fry the remaining batches.
Pile up the fried cauli bites on a large plate and sprinkle some flaked salt and a handful of fresh parsley with extra LEON chilli sauce/ Ketchup for dipping.
Serve with LEON Ketchup.
We get a lot of compliments on our breakfast muffins. This LEON ketchup is a big reason why. But it’s not just for muffins. We’ve created a sauce using all natural ingredients including cumin, mango and sundried tomatoes that makes the everyday an adventure in flavour.