Sweet Chilli Cauliflower “Wings” | Boursin Cheese
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Sweet Chilli Cauliflower “Wings”

with Boursin Garlic & Herbs Cheese

With a creamy Boursin drizzle and toasted sesame, 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 just compliments the sweet sticky coating perfectly. A fantastic movie night or match day snack.

View the Ingredients List

  • Level easy

  • Prep time 10 MIN

  • Cook time 25 MIN

  • Total time 35 MIN

Directions

Your Turn To Create

For Cauliflower "Wings"
  • Preheat your oven to 210°C fan/230°C non fan/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 one by one dip the cauliflower florets into the batter mix, shake off the excess and 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 and then remove from the oven and set aside.
  • Whilst the cauliflower wings are cooking, make the creamy Boursin drizzle by gently heating crumbled Boursin in a saucepan with the milk until 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 the wings 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 and sliced red chillies.
  • Enjoy and make sure to have plenty of napkins!
  • Serves 4

  • For the cauliflower wings:

  • 1 Whole Cauliflower cut into florets

  • 60g Panko or stale breadcrumbs

  • 250ml Milk or milk alternative

  • 75g Plain Flour

  • 2 tsp Garlic Powder

  • Salt & Pepper to taste

  • Vegetable oil

  • For the glaze:

  • 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

  • To finish:

  • 100 g Boursin Garlic & Herbs

  • 50ml Milk or milk alternative

  • 1 tbsp Toasted sesame seeds

  • 2 Spring onions, finely chopped

  • 1 Red chilli, thinly sliced

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