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Spicy Red Curry Cauliflower "Wings"

Minimalist Baker
  • 60 minutes
  • Serves 6


3/4 cup

brown rice flour or chickpea flour*

Healthy pinch sea salt

1/2 tsp

curry powder

2 tsp

tandoori masala spice (see notes for DIY blend + where to buy)

1/2 cup

unsweetened plain almond or rice milk

6 tbsp

(90-120 ml) water


head cauliflower, large stalks removed, cut/torn into bite-size pieces

1/4 cup

red curry paste (ensure vegan friendly - Thai True + Thai Kitchen are best)

2 tsp

melted coconut oil

2 tsp

maple syrup (to taste)

Water to thin (2-3 Tbsp or 30-45 ml)

Green Chutney