Preheat oven to 200degrees and line a baking sheet with parchment paper.
FOR THE BATTER Combine vegetable milk, cornstarch, spelt flour, baking powder, garlic granules, salt, frying oil and Bird Eye Chili in a bowl and mix to form a uniform batter.
80 ml Plant milk, 22,5 g Cornstarch, 35 g Spelt flour, ½ tbspn Baking powder, 1 tbspn Garlic granules, ½ tbspn Salt, 15 ml Frying oil or other high heat oil, 1 Bird Eye Chili
Add cauliflower florets to bowl with batter and fold in with clean hands until all florets are evenly coated with batter.
200 g Cauliflower
Spread evenly on prepared baking sheet and place in oven. Bake for 25 minutes. Halfway through baking time, run a serving spoon through once and turn.
In the meantime THE HOT SAUCE prepare Combine tomato ketchup, water, oil, maple syrup, apple cider vinegar, paprika powder, cayenne bell pepper, black pepper, sage and garlic granules in a small bowl.
1 tbspn Garlic granules, ½ tbspn Salt, 15 ml Frying oil or other high heat oil, 1 Bird Eye Chili, 45 g Tomato ketchup, 15 ml Water, 15 ml Oil, 15 ml maple syrup, 15 ml Apple cider vinegar, 1 tbspn Paprika powder, ¼ tbspn Cayenne pepper, ½ tbspn black pepper, ½ tbspn Sage, ½ tbspn Garlic granules
In addition, in the meantime theYOGHURT DIP prepare For thisPlant yogurt, lemon juice, maple syrup, fresh pepper, cilantro, salt and pepper in a bowl and mix. Set aside.
300 g creamy coconut yogurt, 15 ml Lemon juice, 15 ml maple syrup, Fresh pepper to taste, 1 Handful of fresh coriander leaf, Salt to taste, Pepper to taste
Remove cauliflower wings from oven after baking time is up and pour hot sauce over them. Stir vigorously with a spoon or silicone scraper until sauce coats all wings.
Return to the baking sheet, place in the oven once more and reduce heat to 180 degrees convection. Bake for another 10 minutes and then remove from the oven.
Arrange wings on a platter, serve with yogurt dip and your choice of garnishes and enjoy!