If using a grill:
Preheat your grill or grill pan to medium-high heat and generously oil grates to prevent sticking.
Wash and pat the cauliflower dry. Remove the outer leaves and trim the stem, but do not completely remove the stem.
Hold cauliflower by its base on a cutting board and cut vertically into 3/4-inch planks. The goal is to create as much flat surface area as possible to maximize caramelization. With the flat side down and stem end facing you, cut each plank into triangle-shaped quarters.
In a large bowl, whisk together olive oil, lemon paste, black pepper and salt. Add cauliflower and toss to evenly coat the cauliflower wings.
Grill cauliflower wings 6-8 minutes, flipping occasionally, or until they are brown and crispy. Set aside.
If using an air fryer:
First, season air fryer baskets to prevent sticking. Pour 1 tsp of olive oil onto a paper towel, and gently wipe the sides and bottom of the basket(s).
Wash and pat the cauliflower dry. Remove the outer leaves and trim the stem, but do not remove the stem entirely.
Hold cauliflower by its base on a cutting board and cut vertically into 3/4-inch planks. The goal is to create as much flat surface area as possible to maximize crispiness. With the flat side down and stem end facing you, cut each plank into triangle-shaped quarters.
In a large bowl, whisk olive oil, lemon paste, black pepper, salt and sriracha (if desired). Add cauliflower and toss to coat evenly.
Air-fry at 390°F for 15-20 minutes for one basket or 20-25 minutes for two baskets, tossing halfway through to ensure even cooking. When most of the cauliflower is brown or golden brown, it’s ready. Remove pieces that are blackening.
In a separate large bowl, whisk together butter, lemon paste and black pepper. Add grilled cauliflower and toss to evenly coat before serving.
If using a grill:
Preheat your grill or grill pan to medium-high heat and generously oil grates to prevent sticking.
Wash and pat the cauliflower dry. Remove the outer leaves and trim the stem, but do not completely remove the stem.
Hold cauliflower by its base on a cutting board and cut vertically into 19 mm planks. The goal is to create as much flat surface area as possible to maximize caramelization. With the flat side down and stem end facing you, cut each plank into triangle-shaped quarters.
In a large bowl, whisk together olive oil, lemon paste, black pepper and salt. Add cauliflower and toss to evenly coat the cauliflower wings.
Grill cauliflower wings 6-8 minutes, flipping occasionally, or until they are brown and crispy. Set aside.
If using an air fryer:
First, season air fryer baskets to prevent sticking. Pour 5 ml of olive oil onto a paper towel, and gently wipe the sides and bottom of the basket(s).
Wash and pat the cauliflower dry. Remove the outer leaves and trim the stem, but do not remove the stem entirely.
Hold cauliflower by its base on a cutting board and cut vertically into 2-cm planks. The goal is to create as much flat surface area as possible to maximize crispiness. With the flat side down and stem end facing you, cut each plank into triangle-shaped quarters.
In a large bowl, whisk olive oil, lemon paste, black pepper, salt and sriracha (if desired). Add cauliflower and toss to coat evenly.
Air-fry at 200°C for 15-20 minutes for one basket or 20-25 minutes for two baskets, tossing halfway through to ensure even cooking. When most of the cauliflower is brown or golden brown, it’s ready. Remove pieces that are blackening.
In a separate large bowl, whisk together butter, lemon paste and black pepper. Add grilled cauliflower and toss to evenly coat before serving.
Pure Lemon Paste
