Baked Cauliflower Wings with Garlic Dip
CATEGORIES
INGREDIENTS
- Cooking Time: 25
- Servings: 4
- Preparation Time: 35
- 1 head of cauliflower
- ½ cup (120ml) vegan milk
- ½ cup (120ml) water
- 1 cup (150g) all-purpose flour (plain flour)
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon paprika
- Salt and pepper
- Garlic Dip:
- ½ cup (100g) soft cream cheese or vegan version
- ⅓ cup (75g) plain yogurt or vegan version
- clove of garlic minced
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon fresh thyme chopped
- large squeeze of lemon juice
- ¼ teaspoon pepper
- pinch of sea salt
DIRECTIONS
- Preheat the oven to 425°F and line two baking sheets with baking parchment.
- Remove the cauliflower florets and set them aside.
- In a large mixing bowl, combine the remaining ingredients.
- Each floret should be dipped into the mixture and thoroughly coated. Shake off any excess and transfer to a baking sheet. Repeat the process.
- Bake for 15 minutes, then turn each floret and bake for another 5-10 minutes, or until golden and crispy.
- Meanwhile, make the herb dip by whisking together all of the ingredients until smooth.
- Enjoy!