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Curry Cauliflower Wings + Garlic Tahini Sauce


For all of the wing lovers looking to spice things up while keeping it guilt-free, this recipe is for you! These curry cauliflower wings with garlic tahini sauce are a quick and delicious snack for any summer afternoon or game day. The combination of curry and tahini will take your tastebuds to new heights. These go well alone or could be featured in your favorite taco or salad. Happy cooking!


Author: Zaza

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings




Curry Cauliflower Wings

  • 1 large head of cauliflower

  • 1 c all-purpose flour

  • ¼ c cornstarch

  • 4 tsp baking powder

  • 1 ½  c unsweetened almond milk

  • 1 tbsp dried tarragon

  • 1 tsp berbere

  • 2 tsp madras curry powder

  • 2 ½  tsp granulated garlic

  • Himalayan pink salt to taste

  • Non-stick cooking spray

  • Canola oil, safflower oil, or preferred frying oil


Garlic Tahini Sauce

  • 1 ½  c tahini paste

  • ⅓ c freshly squeezed lemon juice

  • 2 garlic cloves, minced

  • ¼ tsp Himalayan pink salt

  • A handful of parsley, minced

  • Red pepper flakes to taste

  • 3 tbsp water



1. To prep: Cut cauliflower into bite-sized florets.

2. Prepare the batter: In a medium-sized mixing bowl, combine flour, cornstarch, baking soda, almond milk, curry powder, tarragon, berbere, granulated garlic, and salt to taste. Dip cauliflower florets into the batter and shake any excess batter off.

3a. Airfryer: If using an air fryer, spray basket, then place cauliflower in a single layer. Air fry for 13 minutes at 400° F. After 6 minutes, shake basket and continue to air fry for the remaining 7 minutes. 

3b. Deep-fryer: Heat oil in a pan about ½ way full. Once the oil reaches 380°, deep fry for 2-3 minutes on each side until golden brown. Drain using a paper towel.

4. Prepare sauce: In a small bowl, mix tahini paste, lemon juice, garlic, salt, parsley, and red pepper flakes. Once ingredients are combined, add water to thin. If you desire a thinner consistency, add more water.

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