A spicy vegan take on the chicken classic
(9 votes)
Cook: 10 Mins
Serves: 6
Price: 37p per serving
Nutritional Information
Each 199g serving contains
Energy
683kj
163kcal
683kj
163kcal
8%
Fat
5.4g
5.4g
Med
8%
8%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
4.6g
4.6g
Low
5%
5%
Salt
0.56g
0.56g
Med
9%
9%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
343kj/82kcal
Typical energy values per 100g:
343kj/82kcal
Ingredients
50g cornflour
50g plain flour
½tsp garlic powder
½tsp paprika
½tsp dried thyme
½tsp ground cumin
200g soya yogurt
1tbsp chives, chopped
Rapeseed oil, for deep frying
1 large cauliflower, broken into florets
3tbsp Frank's RedHot Wings Sauce
Method
1
Put the flours, garlic powder, paprika, thyme, cumin and 1⁄2tsp black pepper in a bowl. Whisk in 100ml water to make a batter.
2
To make the dip, mix the yogurt with the chives.
3
Fill a deep fat fryer or large pan 3⁄4 full of oil and heat to 170C. Coat the cauliflower in batter, add to the hot oil in batches and cook for 3-5 mins until crisp. Drain on kitchen roll, transfer to a plate and drizzle with the hot wings sauce. Serve with the dip.