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🥗 Cauliflower Wings with Potato Wedges and Salad

581 kcal · 30 min · 4 servings

Ingredients

• Cauliflower 2 pcs
• Wheat flour, Type 405 100 g
• Soy drink 180 ml
• Water 60 ml
• Garlic, granulated pinch
• Paprika, sweet pinch
• Salt pinch
• Pepper, black ground pinch
• Breadcrumbs 100 g
• Potatoes, mostly waxy 1 kg
• Olive oil 4 tbsp
• Barbecue sauce 10 tbsp
• Rosemary, dried pinch
• Mixed leaf salad 1 pcs
• Mustard 1 tsp
• Vinegar 1 tbsp

Instructions

1. 1. Preheat the oven to 180 °C (convection). Wash the cauliflower thoroughly, remove the core, and divide it into approx. 2 cm large florets. In a bowl, mix flour with soy drink, water, garlic powder, paprika, salt, and pepper well. Put the breadcrumbs in a second bowl.
2. 2. Dip the cauliflower florets first in the soy drink mixture, let them drip slightly, and then coat them in the breadcrumbs. Place the breaded florets evenly on a baking sheet lined with baking paper and bake for approx. 20 minutes in the oven.
3. 3. Clean the potatoes thoroughly and cut them into approx. 2 cm thick wedges. Place these on a second baking sheet with baking paper and mix well with 2 tbsp olive oil, salt, pepper, and paprika.
4. 4. In a bowl, mix barbecue sauce with honey and rosemary well. Take the cauliflower out of the oven, generously brush it with the barbecue marinade, and bake for another approx. 25 minutes. Put the potato wedges in the oven as well and finish baking them together.
5. 5. Wash the salad, tear it into bite-sized pieces, and let it drain. In a bowl, whisk mustard with 2 tbsp olive oil, vinegar, salt, and pepper to make a dressing. Add the salad and mix well.
6. 6. Take the cauliflower wings and potato wedges out of the oven and serve them together with the salad. Enjoy your meal!

Nutrition per serving

• kcal: 581
• Protein: 15 g · Fett/Fat: 24 g · Carbs: 75 g