Lemon Pepper Cauliflower Wings With Butter Glaze

Step 1/11

Pre-heat the oven to 230 C / 450 F / Gas Mark 8. Prepare a baking tray with parchment paper or foil. Set aside.

Step 2/11

• 1 cauliflower

Rinse the cauliflower and dry well. Cut into florets.

Step 3/11

• pan

Bring a large pot of water to a boil then add the florets and cook for 3 minutes. Drain immediately.

Step 4/11

• 180 g flour
• 90 g cornflour
• 3½ tbsp lemon pepper

• bowl

In a bowl, add the flour, cornflour and 2 tbsp (set the remainder aside) of lemon pepper seasoning and whisk together.

Step 5/11

• 250 ml water

Slowly add the water, whisking while pouring. You want a thick pancake-like batter so keep adding until this consistency is reached (you may not need ALL the water).

Step 6/11

• 200 g panko breadcrumbs

• bowl

In another bowl, add the breadcrumbs.

Step 7/11

Add the drained cauliflower to the wet mixture and move around until they are all coated. Let the excess batter run off before the dipping the cauliflower into the breadcrumbs. You might want to do this in batches.

Step 8/11

Lay on the baking tray and repeat until they’re all done. When finished bake for 20 minutes or until golden brown, You can also Air Fry them in batches at 220 C for 7-12 minutes or Deep Fry in 1-2” of oil for 4-5 minutes.

Step 9/11

• 120 g butter

Whilst the cauliflower is baking, make the lemon pepper glaze by melting the butter in a small pan.

Step 10/11

• 60 g maple syrup
• 2 tsp lemon juice
• ¼ tsp pepper

• heatproof bowl

Once melted add it into a heatproof bowl with the remaining lemon pepper, maple syrup, lemon juice and ground black pepper and mixture together then let it cool.

Step 11/11

• parsley (for garnish)

Once the cauliflower is done, add to a plate and enjoy. You can either use the glaze as a dip or brush SOME of the glaze onto the cauliflower (but not too much or it will go soggy). Garnish with parsley (or spring onions if you have them) and enjoy!

Enjoy your meal!