Serves 4 – 6

Who doesn’t love sticky chicken wings? Have you tried this well-known marinade on cauliflower before? A simple mixture of Westfalia Lemon and Garlic Flavoured Avocado Oils with a drizzle of honey, chutney, fresh ginger and Chinese 5-spice is finger-licking good! Serve these on dollops of Westfalia Spicy Guacamole for a zesty finish.

 

Ingredients

  • 30 ml (2 tbsp) Westfalia Lemon Flavoured Avocado Oil
  • 30 ml (2 tbsp) Westfalia Garlic Flavoured Avocado Oil
  • 30 ml (2 tbsp) good quality chutney
  • 30 ml (2 tbsp) honey
  • 30 ml (2 tbsp) apple cider vinegar
  • 20 ml (4 tsp) finely grated fresh ginger
  • 10 ml (2 tsp) Chinese 5-spice powder
  • salt and pepper, to taste
  • 1 head of cauliflower (about 600 g), cut into large chunky wedges
  • 1 x 200 g tub Westfalia Spicy Guacamole
  • 15-30 ml (1-2 tbsp) sesame seeds, toasted (see tip)
  • fresh coriander leaves to garnish

 

Method

  1. Preheat the oven to 200 °C. Line a baking tray with baking paper.
  2. In a large glass bowl, combine the avocado oils with the chutney, honey, vinegar, ginger and Chinese 5-spice. Whisk together well and season to taste.
  3. Toss cauliflower wedges through marinade, until evenly coated. Marinate for 10 minutes.
  4. Place cauliflower in a single layer on the baking tray and brush with remaining marinade. Roast for about 15-20 minutes or until golden brown and sticky, but still slightly crunchy. Baste after the first 10 minutes with pan juices.
  5. Serve warm with dollops of spicy guacamole, toasted sesame seeds and fresh coriander leaves.

 

Tips
  1. Toasted sesame seeds: in a large frying pan, without any oil, toast sesame seeds over medium heat until golden brown. Take care as these can easily burn. Remove from pan and cool.
  2. Alternatively use this marinade on chicken wings and cook to your preference, like in an air-fryer or over the coals. Dunk into Westfalia Guacamole and toasted sesame seeds.