Ingredients:
– 1 head cauliflower, cut into florets
– 1 cup chickpea flour
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– Salt and pepper to taste
– ½ cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Fresh parsley for garnish
Directions:
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, mix chickpea flour, water, garlic powder, smoked paprika, oregano, salt, and pepper to create a batter.
3. Dip cauliflower florets into the batter, letting excess drip off, and place them on the baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. In a small bowl, whisk together tahini, lemon juice, olive oil, and a pinch of salt to make the sauce.
6. Drizzle the tahini sauce over the wings and garnish with fresh parsley before serving.
Recipe Information: Preparation Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories per Serving: 200 | Number of Servings: 4
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