Mira Weiner's Cauli wings with cashew sour cream dipping sauce
Ingredients
- 2 cauliflower heads, gently cut into florets
- 1 cup organic soy milk (can sub almond milk)
- 1 cup chickpea flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp lemon zest
- 1 tsp dried herbs (basil and parsley work well)
- 1 tsp special rub mix (equal amounts of ground coriander, ground ginger and mustard powder)
- 1 tsp dried vegetable stock (Mary Ann’s veg stock is my ultimate pantry staple)
- 1 tsp chilli flakes (optional)
- Oil for shallow frying (I use extra virgin olive oil or cold pressed coconut oil)
To serve
- White or black sesame seeds
- Tangy cashew sour cream dipping sauce (recipe below)
Cashew sour cream dipping sauce
- 1 cup cashews, soaked overnight or for minimum 4 hours
- ¼ cup and 2 tbsp filtered water
- 4 tbsp lemon juice
- 1 tsp onion flakes
- 1 tsp pure maple syrup or light agave nectar
- ½ tsp garlic powder
- ½ tsp apple cider vinegar with ‘the mother’
- ¼ tsp miso
- Pink Himalayan salt to taste
Instructions
- Gently cut the cauliflower into florets
- Place the organic soy milk in a bowl
- In a separate bowl, combine the chickpea flour, smoked paprika, garlic powder, lemon zest, dried herbs, special rub mix, dried vegetable stock and chilli flakes together. Mix well.
- Dip the cauliflower floret into the soy milk, so that the entire piece is well covered in milk. Then roll the floret in the dry chickpea mix so that it is heavily coated all over. The mix should be enough for 2 cauliflower heads but if you have any leftovers you can combine the dry and wet mixtures together and make a thin flatbread/savoury style pancake in a non-stick pan.
- Heat a large saucepan on medium heat with olive or coconut oil. These aren’t deep fried so the oil doesn’t cover the florets, it just goes up to about half way of the actual cauliflower floret size.
- Once the oil is hot, place the well coated florets into the hot oil and cook for a few minutes on each side until golden brown.
- Best served immediately with the below tangy cashew sour cream dipping sauce or they can be made in advance and reheated in the oven to crisp them up!
Cashew sour cream dipping sauce
- Combine all ingredients together and blend until smooth and creamy. If the mixture is too thick you can thin out with more water. Can be stored in an air tight container and refrigerated for up to 3 days.
Notes
Photography by Samantha Lowe (@createcontentwithus)
Food styling by Christi Wasserman (@hello_happiest) Mira is an entrepreneur, food consultant and plant based advocate who is passionate about conscious living, whole foods and holistic healing. She’s a networker, creative cook and country pumpkin who hopes to inspire people to eat more plants which is better for the planet, animals and our bodies. She’s used a combo of plant based nourishment and holistic therapies to kick start her healing journey with adrenal fatigue, burn out and anxiety.
Recipes we’re loving:
Vegan Raisin and Coconut Macaroons with Chocolate Filling
These Vegan Raisin and Coconut Macaroons with Chocolate Filling by the talented pastry chef Renursha van Wyk are simple to prepare, offering a delightful combination of chewiness, crunchiness, and sweetness, all in under thirty minutes! They are also made from gluten-free, nut-free, and paleo-friendly ingredients.
Scrambled Tofu Crunch
This delicious and easy-to-make Scrambled Tofu Crunch – crafted by Woolies chefs Monique Malan, Anita Van Wyk, and Emma Morey – is served on ciabatta bread and topped with lettuce, tomato, avocado, aioli, and roasted spiced chickpeas, offering a burst of protein and flavour!
Easy Vegan Cream Cheese
Celebrate World Vegan Day by whipping up this Easy Vegan Cream Cheese recipe from Vanessa Jarvis Findlay, the Founder, Owner, and Chef of NEKED FOOD, a renowned vegan restaurant in Clarens, Free State. With just six simple ingredients, this recipe is incredibly easy to prepare and tastes fantastic. You’ll love the creamy, cheesy flavour!
Mika Zorgman’s Gochujang Tempeh Nuggets on Coconut Rice served with Asian slaw and Pickled Red onions
Enjoy this Korean-inspired dish featuring sticky and spicy gochujang tempeh, paired with creamy coconut rice and a crunchy, tangy slaw topped with pickled onions. Bursting with flavour and easy to prepare, all infused with PlantLove!
Not So Baby Bliss
Fancy a delicious cocktail to toast your favourite vegetable? Grab a pack of McCain frozen Baby Carrots from the freezer and whip this up! This recipe was created by renowned Cape Town mixologist Roxanne Read.
Vegan Pumpkin Arancini with Pumpkin Seed Sage Pesto Sauce
Discover this simple Vegan Pumpkin Arancini Balls recipe featuring a crispy coating and a delicious pumpkin and sage risotto filling. This dish was showcased by Chef Ru Ferosa, a private chef and owner of Utano Kitchen in Cape Town, South Africa, at this year’s Good Life Show—Africa’s leading event for food, drink, and conscious living.
Snack Medley: Cassava Chips, Bean Balls, and Roasted Jugo Beans & Chickpeas
This Snack Medley Recipe for Cassava Chips, Bean Balls, and Roasted Jugo (Bambara) Beans & Chickpeas, demoed by Siphiwe Sithole at this years Good Life Show turns cassava root, bambara beans, and chickpeas into crispy, flavourful bites. These perfectly seasoned treats serve as a delightful and quick appetiser or snack option.
Umqa
Umqa is a beloved traditional side dish from the Xhosa culture. This recipe, crafted by Chef Siyabulela Kobo, showcases a delightful mix of Butternut Mat, sautéed Butternut cubes, and Butternut purée, all beautifully enhanced by a crunchy crumble made from Butternut peels and seeds.
Aquafaba Chocolate Mousse
Treat yourself to this amazing Aquafaba Chocolate Mousse whipped up by the fabulous Chef Greg Henderson
MEXICAN TACOS with Roasted Corn Salsa and Avocado Crema
Tammy Fry, global Marketing Director at Fry’s Family Foods showcased her Mexican Tacos with Roasted Corn Salsa and Avocado Crema at The Plant Powered Show, part of the Good Life Show in South Africa.
