Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cauliflower Wings with Dill Dip
This vegan finger food is guaranteed to be a hit at any party or social gathering.
The following ingredients serve four people.
For the “Wings”
| Ingredients | ||
|---|---|---|
| 180 | ml | plant-based milk |
| 120 | g | flour |
| 1 | tablespoon(s) | garlic powder |
| 1 | tablespoon(s) | onion powder |
| ½ | teaspoon(s) | salt |
| 1 | large cauliflower, cut into florets | |
| 1 | tablespoon(s) | vegan butter |
| 200 | ml | hot chili sauce |
Preparation
Preheat the oven to 220 °C (fan/convection). Line a baking tray with parchment paper.
In a large bowl, whisk together the plant-based milk, flour, garlic powder, onion powder, and salt until smooth.
Add the cauliflower florets to the bowl and toss them in the batter until they are completely coated.
Let the florets drip off slightly, then spread them out on the baking tray. Make sure they do not touch each other.
Bake in the oven for about 15 minutes, turning them halfway through.
Meanwhile, melt the vegan butter and mix it with the chili sauce.
Toss the partially baked cauliflower in the buttery chili sauce, then return it to the oven and bake for another 20 minutes, until cooked through and crispy.
For the Dip
| Ingredients | ||
|---|---|---|
| 100 | g | vegan mayonnaise |
| 100 | g | vegan crème fraîche |
| ½ | tablespoon(s) | freshly chopped dill |
| ½ | tablespoon(s) | freshly chopped parsley |
| ½ | tablespoon(s) | freshly chopped chives |
| ¼ | teaspoon(s) | onion powder |
| ¼ | teaspoon(s) | garlic powder |
| salt and pepper | ||
Preparation
Mix the vegan mayonnaise and crème fraîche together. Stir in all the remaining ingredients for the dip.
Refrigerate until ready to serve.
Serve the cauliflower wings hot with the dill dip.
