Kenny Tutt's sweet chilli cauliflower 'wings' with a creamy Boursin drizzle recipe
Perfect for sharing with friends, these sweet chilli cauliflower 'wings' – created by 2018 MasterChef champion Kenny Tutt – are sticky, spicy and incredibly moreish. They're perfect to lay out at your next party, as a delicious snack, or as a vegetarian-friendly dinner party starter. Serve them up buffet-style in a big dish, and don't forget the napkins!
You could also use any leftover cauliflower, reducing the cooking time accordingly.
Kenny says: "These Asian-style cauliflower wings are a tasty alternative to traditional wings. They are baked to perfection with a crispy breadcrumb coating, meaning they are also healthier, but just as delicious.
"Even if your cauliflower is looking a little sad, this is a great way to bring it back to life. The creamy Boursin can be used as a dip or a drizzle and complements the sweet sticky coating perfectly. A fantastic movie night or match day snack."
This recipe was created in partnership with Foodcycle and Boursin, as part of the You Create, We Donate campaign. For every dish shared on social media, tagging in @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5* to FoodCycle. Every £5 donation would deliver 3.5 meals for the vulnerable.
* Total donation capped at £20,000. Please see www.boursin.co.uk/foodcycle-campaign for full terms and conditions.
Ingredients
- 1 whole cauliflower, cut into florets
- 60 g panko or stale breadcrumbs
- 250 ml milk or milk alternative
- 75 g plain (all-purpose) flour
- 2 tsp garlic powder
- 1 pinch of salt and pepper
- 1 glug of vegetable oil
- 1 whole cauliflower, cut into florets
- 2.1 oz panko or stale breadcrumbs
- 8.8 fl oz milk or milk alternative
- 2.6 oz plain (all-purpose) flour
- 2 tsp garlic powder
- 1 pinch of salt and pepper
- 1 glug of vegetable oil
- 1 whole cauliflower, cut into florets
- 2.1 oz panko or stale breadcrumbs
- 1.1 cups milk or milk alternative
- 2.6 oz plain (all-purpose) flour
- 2 tsp garlic powder
- 1 pinch of salt and pepper
- 1 glug of vegetable oil
- 1 tsp ginger, minced
- 1 tbsp garlic, crushed
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp runny honey
- 2 tbsp sweet chilli sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 1 tbsp garlic, crushed
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp runny honey
- 2 tbsp sweet chilli sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 1 tbsp garlic, crushed
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp runny honey
- 2 tbsp sweet chilli sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 100 g Boursin Garlic & Herbs
- 50 ml milk or milk alternative
- 1 tbsp toasted sesame seeds
- 2 spring onions (scallions), finely chopped
- 1 red chilli, thinly sliced
- 3.5 oz Boursin Garlic & Herbs
- 1.8 fl oz milk or milk alternative
- 1 tbsp toasted sesame seeds
- 2 spring onions (scallions), finely chopped
- 1 red chilli, thinly sliced
- 3.5 oz Boursin Garlic & Herbs
- 0.2 cup milk or milk alternative
- 1 tbsp toasted sesame seeds
- 2 spring onions (scallions), finely chopped
- 1 red chilli, thinly sliced
Details
- Cuisine: Asian-inspired
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat your oven to 230°C/210°C fan/450°F/gas mark 8 and line a cooking tray with baking paper.
- Mix the milk, flour, garlic powder, salt and pepper in a mixing bowl until smooth. Then, dip the cauliflower florets one by one into the batter mix, shake off the excess, then dip into the breadcrumbs to give a good coating.
- Lay each coated floret in a single layer on the oven tray, drizzle with oil and bake for 20-25 minutes until golden and crispy. Give them a little longer if needed, then remove from the oven and set aside.
- While the cauliflower wings are cooking, make the creamy Boursin drizzle by gently heating crumbled Boursin in a saucepan with the milk until it has the consistency of thick pouring cream. Take off the heat and set aside.
- In a bowl, whisk all of the glaze ingredients together. After the cauliflower wings have had a few minutes out of the oven to crisp up, place them in a bowl, pour over the sauce and toss well until the wings are fully coated and sticky.
- Place the wings on your serving dish and garnish with a generous Boursin drizzle, toasted sesame seeds, spring onions (scallions) and sliced red chillies.
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