Baked Buffalo Cauliflower Wings with Lentil Salad
These baked cauliflower wings are crispy, spicy, and balanced with a fresh lime lentil salad for an easy vegetarian meal. A light yogurt batter helps the florets turn golden in the oven, while the hot sauce glaze adds classic buffalo-style flavor without deep-frying.
Servings2 Portions
Prep Time5 Mins
Cook Time30 Mins
Difficulty
Easy
Ingredients
2
- cauliflower florets265 g
- cooked lentils250 g
- salad leaves150 g
- lime, zested and juiced1
- plain flour75 g
- low-fat natural yogurt200 g
- olive oil plus extra for the baking sheet1 tbsp
- hot sauce25 ml
- honey2 tsp
- paprika1 tbsp
Step-by-Step Instructions
01
Preheat the oven to 425F (220C/200C fan). Lightly oil a baking sheet and line it with parchment paper.
02
In a large bowl, whisk together the flour, paprika, a pinch of salt, the yogurt, and 50 ml water until you have a smooth batter. Add the cauliflower florets and toss until evenly coated.
03
Spread the coated cauliflower in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, turning halfway through, until the florets are crisp and lightly golden.
04
While the cauliflower bakes, warm the hot sauce with 1 tsp honey in a small pan over low heat. Toss the baked cauliflower in the sauce, return it to the baking sheet, and bake for 5 to 8 minutes more until sticky and slightly caramelized.
05
In a separate bowl, whisk together most of the lime zest, all of the lime juice, the remaining 1 tsp honey, and the olive oil. Add the salad leaves and cooked lentils, then toss to coat.
06
