These Asian-style cauliflower wings by MasterChef 2018 Winner Kenny Tutt are a tasty alternative to traditional wings. Baked with a crispy breadcrumb coating, they’re  healthier but just as delicious.

Even if your cauliflower is looking a little sad, don’t bin it! This is a great way to bring it back to life. The creamy Boursin can be used as a dip or a drizzle, and complements the sweet, sticky coating perfectly.

Preparation Time: 20min
Cooking Time: 20-25min
Serves: 4

1. Preheat your oven to 210°C fan/230°C non fan/gas mark 8 and line a cooking tray with baking paper.
2. Mix the milk, flour, garlic powder, salt, and pepper in a mixing bowl until smooth. Put the breadcrumbs in a bowl. One by one, dip the cauliflower florets into the batter mix, shake off the excess and then dip into the breadcrumbs to give a good coating.
3. Lay each coated floret in a single layer on the oven tray, drizzle with oil and bake for 20-25min until golden and crispy. Give them a little longer if needed and then remove from the oven and set aside.
4. While the cauliflower wings are cooking, make the creamy Boursin drizzle. Gently heat crumbled Boursin in a saucepan with the milk until the consistency of thick pouring cream. Take off the heat and set aside.
5. In a bowl, whisk all glaze ingredients together. After the cauliflower wings have had a few min out of the oven to crisp up, place them in a bowl, pour over the sauce and toss well until the wings are fully coated and sticky.
6. Place the wings on a serving dish. Garnish with a generous Boursin drizzle, toasted sesame seeds, spring onions and sliced red chillies.
7. Enjoy, and make sure to have plenty of napkins!

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