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