Calories 156, Fat 4.6g, Saturates 0.5g, Carbohydrates 20g, Sugars 4.0g, Protein 7.7g, Salt 0.36g
Preheat the oven to 200°C (Gas Mark 6, 400°F) and line a large baking sheet with parchment paper.
In a large bowl, mix together the gram flour with the onion, garlic, paprika, celery salt, yeast and salt and pepper. Add enough water to the bowl to create a smooth, runny batter. Place the panko crumbs in a separate bowl.
One by one, dip the cauliflower florets into the batter, tapping off the excess and then coating with the panko crumbs. Place on the lined baking sheet while you repeat the process with the rest of the cauliflower.
Once all the cauliflower is coated, transfer to the oven and bake for 30 minutes, or until crispy and golden brown.
While the cauliflower is cooking, make the dressing by combining all the ingredients in a high powered blender until smooth and creamy. Chill this mixture until ready to serve.
After the wings have been cooking for 30 minutes, remove them from the oven. Pour the wing sauce over the wings turning to make sure they are all coated. Place the wings back into the oven to crisp up for 10 minutes.
When the wings have finished cooking, serve immediately, with the cold hemp ranch on the side for dipping.
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