Recipe: Tandoori Buffalo Cauliflower Wings

Crispy cauliflower florets meet smoky tandoori spices and a tangy Buffalo glaze. These spicy, flavour-packed bites make a fun vegetarian party snack.

Prep time: 15 mins | Cook time: 30 mins | Servings: 4

Ingredients

• 1 medium cauliflower, cut into florets
• ½ cup maida
• ¼ cup cornflour
• ½ tsp garlic powder
• ½ tsp Kashmiri red chilli powder
• 1 tsp tandoori masala
• ½ tsp salt, or to taste
• ½ cup water, approximately
• 1 cup breadcrumbs
• Oil, for brushing or spraying

For the Buffalo glaze:

• 2 tbsp hot sauce
• 2 tbsp melted butter
• 1 tsp honey
• ½ tsp lemon juice

Get the ingredients here

Method

1. Preheat the oven to 220°C. Line a baking tray with parchment paper.
2. Mix maida, cornflour, garlic powder, chilli powder, tandoori masala and salt.
3. Add water gradually to make a thick, coating batter.
4. Dip each cauliflower floret into the batter. Coat with breadcrumbs and arrange on the tray.
5. Lightly brush or spray with oil. Bake for 20–25 minutes, turning halfway, until crisp and tender.
6. Mix hot sauce, melted butter, honey and lemon juice.
7. Toss the baked cauliflower wings in the Buffalo glaze. Return to the oven for 3–5 minutes.

Quick tip: For extra crunch, air-fry in batches at 200°C for approximately 12–18 minutes, turning halfway. Adjust time based on floret size and your appliance.

Serving tip: Serve immediately with a cooling hung-curd dip and celery or carrot sticks.