Spicy Red Curry Cauliflower "Wings"

Ingredients

BATTER

• 3/4 cup flour
• Healthy pinch sea salt
• 1/2 tsp curry powder
• 2 tsp tandoori masala spice (see notes for DIY blend)
• 1/2 cup unsweetened plain almond milk
• 6-8 Tbsp water

CAULIFLOWER

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

SAUCE

• 1/4 cupred curry paste 
• 2 tsp melted coconut oil
• 2-3 tsp maple syrup 
• Water to thin (2-3 Tbsp)

GREEN CHUTNEY

• 1 bunch fresh cilantro (~3 ounces), stems mostly removed
• 3 cloves garlic, crushed
• Salt + pepper to taste (~ 1/4 tsp each)
• 1 large lime, juiced (or sub lemon)
• 1 Tbsp sweetener (agave syrup, maple syrup, or honey)
• Water to thin (1-2 Tbsp)
• optional: 1-2 Tbsp ripe avocado for extra creaminess

Instructions

1. Preheat oven to 450 F and line a baking sheet with parchment paper.
2. Next, prepare batter. Mix dry ingredients together, and then add almond milk and 6 Tbsp water to start. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can adhere to the cauliflower - too runny and it won't stick. Add only enough water until you reach the right consistency. Add more brown rice flour if it becomes too thin.
3. Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1 inch of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on two baking sheets or in two batches.
4. Bake for 25 minutes. In the meantime prepare the sauce by whisking together curry paste, coconut oil, and maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.
5. Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on baking sheet and bake for another 20-25 minutes, or until browned on the edges and the glaze has caramelized.
6. While baking, prepare chutney, by adding all ingredients to a blender and blending until creamy and smooth. Taste and adjust seasonings as needed, adding more garlic for zing, salt for saltiness, maple syrup for sweetness, or water to thin.
7. Let cauliflower cool slightly and then serve immediately. Best when fresh. The wings can be frozen (either at the glazed stage or the glazed and baked stage) and then reheated in a 350-degree F oven until warmed through.

DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.