Wiri Wiri Vegan Cauliflower
This is the perfect plant-based version of the Wiri Wiri Peri Peri Chicken, using cauliflower for that smoky, spicy, and charred goodness.
Ingredients:
|
 |
Instructions:
Prep the Cauliflower
-
Cut the cauliflower into quarters, keeping the stem attached so it holds together.
-
Bring a large pot of salted water to a boil.
-
Boil the cauliflower for 5 minutes, then drain and pat dry. (This softens it slightly so it cooks evenly and absorbs the marinade better.)
Marinate
-
In a bowl, mix 200g Wiri Wiri marinade, olive oil, smoked paprika, salt, black pepper, lemon juice, and maple syrup (if using).
-
Brush or rub the marinade all over the cauliflower quarters.
-
Let it sit for 30 mins to 1 hour
Cook
Grill/BBQ:
-
Preheat grill to medium-high heat (180–200°C).
-
Grill for 5–7 mins per side, brushing with extra marinade.
-
Cook until charred, smoky, and tender.
Oven-Roasted:
-
Preheat the oven to 200°C (fan 180°C).
-
Place cauliflower on a lined baking tray.
-
Roast for 25–30 mins, flipping halfway and basting with marinade.
-
For extra charring, grill for 2–3 mins at the end.
Pan-Seared: (Best for smaller cauliflower pieces)
-
Heat a grill pan or frying pan over medium-high heat.
-
Add a little oil and sear for 5–6 mins per side until golden and slightly crispy.
Serving Ideas:
With Wiri Wiri Rice
Inside flatbreads or pitas with garlic mayo & slaw
Chopped into grain bowls with avocado & salad
With sweet potato fries & vegan aioli
This will bring BIG heat, smoky depth, and that signature Wiri Wiri kick! Let me know how it turns out!
Elevation Tips
Take it up a level with adding..
1 tsp smoked paprika (enhances flavour)
½ tsp black pepper
1 tbsp honey or brown sugar (optional for a slight caramelised glaze)
Of course Pat & Pinky’s Hot Sauces
Let me know how it turns out. 😃🔥