Vegan Sesame and Soy Cauliflower Wings for Baby Led Feeding
Babies deserve FLAVOUR too! You know that craving you get for Chinese food? That distinct flavour that nothing else can satisfy? Yeah, me too. But as I’m sure you already know, many of the dishes you get from local Chinese food shops are loaded with sugar, salt and often cooked in animal fats. My oldest son prefers to eat a vegetarian or vegan diet, so I came up with this healthy cauliflower recipe that I could also feed baby Oscar.
Cauliflower is such a cool vegetable. It’s super versatile. I mean there is cauliflower pizza crust, cauliflower mac & cheese, cauliflower rice, cauliflower tots, cauliflower mash… Just type “Cauliflower recipe” into a search box and you’ll find hundreds of fun ideas!
For this sauce, I used reduced sodium soy sauce and maple syrup instead for refined sugars. If you want to prep a little, you can combine all the sauce ingredients in a container ahead of time, then all you have to do is heat it up on the stove (step 6). You could also do this with the dry ingredients (step 3)!
I like to serve this cauliflower recipe with a side of steamed brown rice and green beans or carrots for extra veggies. All of the ingredients for this recipe can be found in your local Dunnes Stores. They’ve got loads of fresh veggies!
If you’re looking for more vegan recipes check these out:
Add the flour, garam masala, paprika and pepper to a bowl and stir. Make a well in the centre and using a whisk add the water and oil until it forms a smooth batter. It shouldn’t be too thick so add a little extra water if needed.
Line a baking tray with parchment paper, add the cauliflower to the batter and stir until it is completely covered. Take each piece out and shake off any excess batter before placing on the paper.
Place into the oven and bake for 25 minutes, the batter should be crispy and the cauliflower should be aldente.
Meanwhile, make the sauce by adding all of the ingredients to a pot and bringing to the boil. Leave to bubble for 5 minutes until the sauce starts to thicken up. It should be like a thick caramel. Be super careful as it gets really hot.
Remove from the heat and allow too cool for about 5 minutes.
Pour the sauce over the cauliflower and toss using a spatula, then place back in the oven for a further 10 minutes.
Serve with a sprinkle of sesame seeds and coriander leaves.