Barbecue cauliflower wings with zingy coriander mayo

The Happy Pear's barbecue cauliflower wings with zingy coriander mayo

Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest Ed Gamble on episode 7, season 1, of Dish, the Waitrose podcast. It was served with this pork with peanut salsa & Chinese leaf slaw (not vegan) and this ginger fizz to drink. 

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  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins
  • Plusmarinating


  • 1 trimmed cauliflower

For the barbecue glaze

  • 2 tbsp tomato purée
  • 4 tbsp olive oil
  • 2 tbsp tamari or soy sauce
  • 1 tbsp cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • ½ tsp chilli powder
  • 2 tbsp maple syrup
  • 1 thinly sliced red chilli, to garnish

For the zingy coriander mayo

  • 2 clove/s garlic
  • 15g coriander
  • 150ml soya milk
  • Finely grated zest of ½ lemon
  • 1 tbsp lemon juice
  • ¼ tsp sea salt
  • Pinch ground black pepper
  • 2 tsp Dijon mustard
  • 200ml olive oil


  1. Preheat the oven to 200°C, gas mark 6. Cut the cauliflower into chicken-wing sized pieces or florets. In a large bowl mix the tomato purée, oil, tamari, vinegar, smoked paprika, garlic granules, chilli powder and maple syrup (or sweetener) using a fork or whisk until smooth. Add the cauliflower to the marinade and mix well to coat. Set aside for 20-30 minutes.

  2. Transfer the marinated ‘wings’ to a large baking tray – ensure the wings are not touching each other so they can crisp up on all sides. Bake in the oven for 20-25 minutes or until the edges start to go crispy.

  3. Meanwhile, to make the mayo, bake the unpeeled, whole garlic cloves in the oven for 15 minutes, until soft – they will taste creamier and a lot more delicate once roasted. Set aside to cool, then peel the cloves and put them in a blender with all the other mayo ingredients, except the olive oil. Blend for 1 minute, then with the motor running, slowly trickle in the oil until the mixture emulsifies and comes together. Continue to blend on medium speed until creamy.

  4. Put the hot ‘wings’ on a platter and scatter the sliced chilli over for a nice pop of colour. Serve with the mayo alongside for dipping.

Cook’s tip

Any leftover mayo will last 1-2 weeks in the fridge and tastes great on sandwiches and most other things!


Typical values per serving when made using specific products in recipe


1,878kJ/ 455kcals



Saturated Fat












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