served with oven roasted vegetables
Finger-licking cauliflower wings served with a sriracha-barbecue sauce and in cajun powder roasted potatoes, carrots, sweet potatoes and red onions. You never want to go back to chicken anymore!
wheat, soya, gluten
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the vegetables. Cut the sweet potato, potato and carrot into medium-size cubes. Peel the onion and cut in half. Then cut each half into 3 pieces. Place the potato and sweet potato in a pot. Cover with water and bring it to a boil. Once it boils, cook them for 12 minutes. Place them in a colandar and let them sit for a few minutes so all the water can run out. Put the potatoes in a bowl together with the onion and carrot. Season with half of the cajun powder, 2 tablespoons of olive oil and salt and pepper to taste. Mix it together well.
For the cauliflower wings: separate the florets from the stem, keeping its full shape. Mix the flour, milk, 4 tablespoons of water, the remaining cajun seasoning in a bowl. Season to taste. Cover the cauliflower florets with the mixture and finish them by dipping them in the breadcrumbs.
Place the cauliflower florets and all vegetables on a baking sheet with parchment paper and cover them with some olive oil. Bake everything for approx. 20 minutes.