Vegan Cauliflower "Wings" with Spicy Tomato Sauce

Side

Cook Time: 1 hr Servings: 4 Source:

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

Directions

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.

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.

Cut cauliflower into 2.5cm (1in) florets.

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.

Serve cauliflower with sauce.