Barbecue cauliflower wings with zingy coriander mayo

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.

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.

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.

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.