Crispy Quinoa-Crusted Cauliflower Wings with Mint-Peanut Yogurt Dip

Instructions

1. Wash the cauliflower, blanch it until slightly tender but not mushy, then drain thoroughly.
2. In a bowl, combine chickpea flour, rice flour, corn flour, turmeric powder, red chili powder, garlic powder, onion powder, and ½ tsp salt.
3. Add 2 tbsp plain yogurt to the dry ingredients. Gradually add ~1 cup + 2-3 tbsp water, whisking continuously until a smooth, lump-free batter is formed.
4. In a blender, combine 2-3 tbsp plain yogurt, a handful of fresh mint leaves, 1 green chili, 1 tbsp roasted peanuts, and salt to taste. Blend until a smooth, creamy dip is achieved.
5. Preheat your air fryer to 180°C (356°F). Lightly brush the air fryer tray with oil to prevent sticking (do not apply oil directly on the cauliflower).
6. In a separate shallow dish, combine ¼ cup breadcrumbs and ¼ cup quinoa flakes for the coating.
7. Dip each blanched cauliflower floret into the prepared batter, ensuring it's fully coated. Then, roll the battered floret in the breadcrumb-quinoa flake mixture until evenly covered.
8. Arrange the coated florets on the prepared air fryer tray in a single layer, ensuring not to overcrowd the tray.
9. Air fry at 180°C (356°F) for 10 minutes, flipping the cauliflower wings halfway through to ensure even crispiness.
10. Once golden and crispy, serve the cauliflower wings immediately with the refreshing minty peanut yogurt dip.