Tandoori Cauliflower Wings, a contemporary twist on the classic favorite, bring a burst of Indian-inspired flavors to the table. This vegetarian-friendly dish features cauliflower florets coated in a vibrant tandoori spice batter, breadcrumbs, and a tandoori sauce. When cooked to perfection, the cauliflower wings achieve a crispy exterior while retaining a tender, flavorful core. Served with a tandoori yogurt dipping sauce, it offers a perfect balance of smokiness, warmth, and a hint of tanginess in each crispy, oven-baked bite.
This recipe comes from our partner Devanshi Shah of @thisisdeeskitchen
Yield: 2 Servings
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine flour, tandoori seasoning, and salt and pepper. Add the milk and whisk until you have a batter with no lumps.
Dunk each cauliflower floret in the batter, making sure it is evenly coated. Take the floret out of the batter, allowing excess batter to drip back in to the bowl.
Roll the batter coated cauliflower wings in the Panko breadcrumbs, then place on the parchment lined baking sheet in a single layer.
Bake the cauliflower wings for 30 minutes, flipping halfway.
Meanwhile, make the tandoori coating sauce. In a bowl, combine mayonnaise, sweet chili sauce, and tandoori seasoning.
Remove the cauliflower wings from the oven and brush each side with the tandoori coating sauce. Place them back in the oven and bake for 10 minutes. Then broil on high for 2 minutes.
Make a tandoori dipping sauce. In a bowl, mix yogurt, tomato ketchup, chili sauce, lime juice, and tandoori seasoning.
Place the cauliflower wings on a serving tray or dish. Drizzle some of the tandoori dipping sauce. Optional, garnish with fresh cilantro.
Serve with the tandoori dipping sauce!