Cauliflower “Wings” with Vegan Matcha Mayonnaise
Execution Time: 15 minutes Baking Time: 20 minutes Servings: 2 – 4
Materials:
For cauliflower “wings”:
1000 gr. Cauliflower
150 gr. Flour for all uses
250 gr. Almond Milk
10 gr. Garlic powder
50 gr. Dried Grated Onion
10 gr. Smoked paprika
4 gr. Sumac
2 gr. Nutmeg
5 gr. Salt
1 pinch of Black Pepper
For the vegan matcha mayonnaise:
100 ml. Vegan Mayonnaise
9 gr. Matcha powder
15 gr. Lime juice
50 ml. Extra Virgin Olive Oil
5 gr. Garlic powder
20 gr. Agave Syrup With Hibiscus from Ol-eve
Salt
Pepper
For serving:
50 gr. Chives, finely chopped
10 – 15 Cherry tomatoes
Extra Virgin Olive Oil
Execution Method:
Preheat the oven to 220 degrees.
Place oil paste in a shallow pan.
In a bowl, add the flour, garlic powder, onion powder, smoked paprika, salt, pepper, milk
and mix until our ingredients are combined.
Cut the head of the cauliflower into florets, about 1-2 cm wide.
Add the cauliflower to the bowl with the mixture and mix well. Make sure each piece is even
covered.
Bake for about 20 minutes on the middle grill. At 10 minutes, open the oven and turn the florets.
Meanwhile, in a bowl put all the ingredients for the Vegan Matcha Mayonnaise and mix them with a hand whisk.
Serve the “wings” hot with cherry tomatoes cut in half, along with olive oil, salt and mayonnaise as a side dish.
* All cooking times are indicative and may vary from kitchen to kitchen.
