EASY VEGAN CAULIFLOWER WINGS + A COOKBOOK GIVEAWAY!

How to make vegan cauliflower wings - The Little Plantation blog

When the adorable Sasha Gill, from @thesashadiaries contacted me in late 2018, asking if she could send me a copy of her soon-to-be released debut vegan cookbook, Jackfruit & Blue Ginger, I was touched. I was even happier when Sasha and her publisher Murdoch Books kindly agreed to send an extra copy to one of my lucky audience members. That’s because it’s through sharing cookbooks full of delicious recipes with YOU that I get to say THANK YOU to you for being here and reading my ramblings. Now - enough gushing! Shall we take a closer look at what Jackfruit & Blue Ginger is all about and how you can win a copy of the book?

SO WHAT'S THE BOOK LIKE...

In Jackfruit & Blue Ginger Sasha shares her vegan take on everyone’s favourite Asian dishes, including recipes from Sasha’s native Singapore, as well as recipes from Japan, India, Thailand and China. It’s a colourful book filled with easy to make main meals, snacks and desserts. Sasha shot all the recipes herself and provides lovely anecdotes as well as easy to follow instructions with each and every recipe.

HIGHLIGHTS FROM THE BOOK INCLUDE...

There were three savoury recipes that just leaped out at me - the first one is her easy vegan cauliflower wings recipe (which in the book is called Tandoori cauliflower wings); I’m sharing it here with you today. The second is her lettuce cups and the third the mango summer rolls. A few of the sweet recipes also got me curious such as the Hong Kong ‘egg’ tarts (crazy cool), the mango sticky rice and the Pandan waffles. But in all honesty there are SO many delicious dishes in Jackfruit & Blue Ginger that I am convinced you’ll find something you’ll love!

How to make vegan cauliflower wings - The Little Plantation blog
How to make vegan cauliflower wings - The Little Plantation blog

In contrast to many other vegan cookbooks, most of the recipes can be made with easy to find ingredients, which I love about Jackfruit & Blue Ginger. I think this is the result of Sasha tuning into what her fellow university students and other eager young vegan cooks want (quick, simple, uncomplicated recipes ;)). Having said that, this is an Asian cookbook so be prepared to buy some extra spices and lots of coconut based ingredients if you don’t have those tucked away in your spice cupboard/pantry already.

WHAT YOU NEED TO DO TO WIN A COPY

THIS COMPETITION IS NOW CLOSED! All you need to do for a chance to win is tell me: What’s your favourite Asian cuisine or more specifically your favourite Asian dish? Please be quick with your answers, entry to this giveaway closes at midnight (Greenwich Time) on Friday, February 15th, 2019. The winner will be picked and notified within a week of the closing date. THE WINNER IS DOROTHY PORKER. CONGRATULATIONS!


Please note that this competition is open to UK and EU residents only. Therefore, I'd be super grateful if you can be clear when you comment whether you live in the UK/EU or not. And even if you don't, please still feel free to let me know what your favourite Asian dish is. I'd love to know. Good luck! 

Recipe below :).

How to make vegan cauliflower wings - The Little Plantation blog

EASY VEGAN CAULIFLOWER WINGS RECIPE

Recipe adapted from Jackfruit & Blue Ginger by Sasha Gill. This recipe is perfect for the current colder evenings in London, yet healthy enough to feel like you’re still on track with your new year’s resolutions ;). Please find gluten-free substitutes in brackets.

Preparation time: 40 minutes (including marinating time)

Cooking time: 50 minutes

Serves: 4

 

INGREDIENTS FOR THE CAULIFOWER WINGS:

1 head of cauliflower, washed, cut into florets (about 4 cups/500g)

Batter ingredients:

1/2 cup/130g unsweetened (vegan) yoghurt

1 cup (250ml) plant milk (I used almond milk, but soya and regular milk if you’re not vegan can work too)

3/4 cup/100g plain flour (sub with plain gluten-free flour or rice flour for a gluten-free version)

1cm ginger, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 tsp garam masala

1/4 tsp salt

glaze ingredients:

1 cup/250ml tomato passata

2tbs maple syrup

1/2 teaspoon ground cumin

1/4 tsp ground turmeric

1 tsp garam masala

1/4 tsp salt

INGREDIENTS FOR THE MINT AND CUCUMBER RAITA:

cup/260g vegan yoghurt

1cm ginger, peeled and finely chopped

1/4 cup/15g washed and finely chopped mint leaves

juice of 1/2 lemon

1/4 garam masala

1/4 cup/45g of washed and finely chopped cucumber

SERVE WITH (OPTIONAL):

bitter greens like watercress

pitta bread or flatbread (look for a gluten-free option if required)

chilly flakes

fresh mint leaves

INSTRUCTIONS:

Cut the cauliflower into florets, wash and set aside.

Next make the batter by combining all the ingredients in a large bowl, mixing it well with a wooden spoon. Then add the cauliflower florets, ensuring each floret is fully covered by the yoghurt batter. Finally place the bowl in the fridge for 20 minutes to marinade.

As the cauliflower florets are marinading, please make the glaze by combining all the ingredients in a small bowl and place in the fridge.

Then preheat the oven to 230C/445F and line a large baking tray with non-stick baking paper. Once fully marinated, place the yoghurt covered cauliflower florets in the oven for 20 minutes.

As the florets are baking, make the raita by combining all the ingredients in a small bowl. Cover and place in the fridge until you’re ready to serve the dish.

After 20 minutes, take the cauliflower florets out of the oven and, one by one, dip them into the glaze. shaking off any excess and then placing them back on the tray. When all the cauliflower florets are glazed, return them to the oven and bake for another 20-25 minutes, until the glaze looks dry and the florets are slightly caramelised.

Once baked, serve immediately with the optional extras and the raita for dipping and enjoy!

BTW - Never want to miss a cookbook giveaway or a vegan recipe? Then please join my mailing list below. I'd love to have you on board.