Vegetarian

Chipeño Cauliflower Wings

Vegetarian
Portions2 peopleChangeTiming 26 minsView
Ingredients7 IngredientsViewSwitzerland24 % localView
  • 30  grams breadcrumbs
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  cauliflower
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    This ingredient is currently available from foreign production
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    Foodsave tip

    Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.

    Cauliflower soup recipes
  • 40  grams Chipeño sauce
    Swiss ingredient in season
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  • 1  egg
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 1  teaspoon salt
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  • 3  tablespoons wheat flour
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  • 50  millilitres whole milk
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat oven to 200 degrees Celsius
Line a baking tray with baking parchment
Wash 1 cauliflower and cut into florets
Add the florets and 1 teaspoon salt into a medium-sized saucepan, cover the cauliflower with water and bring the water to the boil over high heat
Boil the cauliflower for about 5 minutes
Add 1 egg, 30 grams breadcrumbs, 50 millilitres whole milk and 3 tablespoons wheat flour to a large bowl and mix everything
Drain the cauliflower florets, add them to the bowl and mix until they are evenly coated
Place florets on the baking tray and bake them at 200 degrees Celsius for 15 minutes
Add 40 grams Chipeño sauce into a small bowl
Serve the cauliflower wings with Chipeño sauce on each plate
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Chipeño Cauliflower Wings

Chipeno

Several baked cauliflower wings on a dark plate next to a white cup of Chipeño Sauce
Timing 26 mins
Portions2 people
Ingredients7 Ingredients

Ingredients

  • 30  grams breadcrumbs
  • 1  cauliflower
  • 40  grams Chipeño sauce
  • 1  egg
  • 1  teaspoon salt
  • 3  tablespoons wheat flour
  • 50  millilitres whole milk

Scan for more details

Tools

  • 1 medium-sized saucepan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 large bowl
  • 1 small bowl
  • 1 baking tray
  • 1 baking parchment

Chipeño Cauliflower Wings

Chipeno

Instructions

Preheat oven to 200 degrees Celsius
Line a baking tray with baking parchment
Wash 1 cauliflower and cut into florets
Add the florets and 1 teaspoon salt into a medium-sized saucepan, cover the cauliflower with water and bring the water to the boil over high heat
Boil the cauliflower for about 5 minutes
Add 1 egg, 30 grams breadcrumbs, 50 millilitres whole milk and 3 tablespoons wheat flour to a large bowl and mix everything
Drain the cauliflower florets, add them to the bowl and mix until they are evenly coated
Place florets on the baking tray and bake them at 200 degrees Celsius for 15 minutes
Add 40 grams Chipeño sauce into a small bowl
Serve the cauliflower wings with Chipeño sauce on each plate