Cauliflower 'Wings' with Chickpea Dip

Serves 6

2 Points® per serving

Ingredients

400g cauliflower
400g tinned chickpeas, undrained
80g panko breadcrumbs
2 garlic cloves, crushed
80ml siracha sauce
2 tbsp plain soya yoghurt
1 tbsp lemon juice
1 tbsp plain white flour
1¼ tsp paprika
1 tsp agave syrup
1 tsp cumin
½ tsp garlic powder
½ lemon, zested

Method

Step 1: Preheat the air fryer to 180°C.
Step 2: Reserve the chickpea water and cook the chickpeas as per the instructions on the tin.
Step 3: To make the batter, put half of the chickpea water into a bowl and whisk until light and foamy. Add flour and beat until combined.
Step 4: In a shallow bowl, combine the panko breadcrumbs, paprika, cumin and garlic powder. Season to taste.
Step 5: Toss the cauliflower in the batter, then roll in he panko breadcrumb mixture to coat. Place in the air fryer compartment and cook for 20 minutes.
Step 6: Mix together the siracha and agave syrup and drizzle over the cauliflower. Bake for a further 10 minutes, until golden.
Step 7: Meanwhile, put the chickpeas and garlic into a food processor and blitz to a chunky puree.
Step 8: Add the soya yoghurt, lemon juice and remaining chickpea water and blitz until smooth and combined. Season to taste, transfer to a small bowl and garnish with lemon zest.

Arrange the cauliflower 'wings' on a platter and serve with the dip.