Name: Vegan cauliflower “wings” with spicy tomato sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoons flaxseed meal; 1/4 cup (70g) dijon mustard; 2 tablespoons hot sauce (see tip); 1 2/3 cups (250g) plain (all-purpose) flour; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons smoked paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground white pepper; 1 medium cauliflower (1.5kg); vegetable oil, to deep-fry; Spicy tomato sauce; 2 tablespoons vegetable oil; 2 teaspoons brown mustard seeds; 1 medium onion (150g), chopped finely; 2 cloves garlic, sliced; 1 teaspoon ground ginger; 1/2 teaspoon cayenne pepper; 1 teaspoon freshly ground black pepper; 400 grams (12½oz) can crushed tomatoes; 1/3 cup (80ml) malt vinegar; 1/4 cup (60ml) pure maple syrup

This recipe is from our book, #veganlife

Ingredients

2 tablespoons flaxseed meal

1/4 cup (70g) dijon mustard

2 tablespoons hot sauce (see tip)

1 2/3 cups (250g) plain (all-purpose) flour

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon ground white pepper

1 medium cauliflower (1.5kg)

vegetable oil, to deep-fry

Spicy tomato sauce

2 tablespoons vegetable oil

2 teaspoons brown mustard seeds

1 medium onion (150g), chopped finely

2 cloves garlic, sliced

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

400 grams (12½oz) can crushed tomatoes

1/3 cup (80ml) malt vinegar

1/4 cup (60ml) pure maple syrup

Method

1.Make spicy tomato sauce: Heat oil in a saucepan over medium heat; cook mustard seeds for 30 seconds or until they pop. Add onion, garlic, spices and black pepper; cook, stirring, for 5 minutes or until onion softens. Add tomatoes, vinegar, maple syrup and ½ cup (125ml) water; bring to a simmer. Reduce heat to low; cook, for 25 minutes or until reduced and thickened. Cool.

2.Combine flaxseed meal with ⅔ cup (160ml) water in a large bowl; stand for 5 minutes or until thickened. Add mustard and hot sauce; stir to combine. In a second large bowl, combine flour, powders, spices and white pepper; season with salt.

3.Cut cauliflower into 2.5cm (1in) florets.

4.Fill a large saucepan one-third full with oil; heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds). Add cauliflower to flaxseed mixture; stir to coat. Working in batches, toss cauliflower in flour mixture to coat. Carefully lower coated cauliflower into hot oil; fry for 2 minutes or until golden. Drain on paper towel. Season with salt.

5.Serve cauliflower with sauce.

Use whatever hot sauce you have on hand, such as sriracha or Mexican hot sauce. Serve cauliflower popcorn with lemon wedges.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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