Howdy, my fellow cow(boy) friends,
Today, I want to introduce ya’ll to my spicy buffalo cauliflower “wings” – soft and tender on the inside and crispy on the outside those are an amazing snack or appetiser.
I was told they are so close to the real deal that it’s hard to believe they are made from cauliflower. I’ll also show you a super good ranch dipping sauce that works super well with it and that you can throw together to help cool down the spiciness.
What you can also do is put those on a pizza, along with capers, onions. I know it sounds crazy but I have tried something similar at Mono – my all-time-favourite vegan restaurant in Glasgow – and it was delicious!
Giddy up and give’ em a try!
- 1 head of cauliflower
- 1/2 cup unsweetened soy milk
- 1/3 cup water
- 3/4 cup flour (use wholewheat or a gluten-free mix)
- 3 tbsp ground flax seeds
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp of chilli powder
- 1 tsp smoked paprika
- 3 tsp salt
- Big pinch of pepper
- 1/3-1/2 cup of BBQ sauce
- 2 tbsp vegetable oil
- Line a baking sheet with parchment paper and preheat your oven to 225C.
- Pour the flour, flax seeds, milk, water and seasoning in a wide bowl and whisk until well combined. It should be quite a thick batter – if too runny add a bit more flour (the amount of flour you need will depend on the type you’re using)
- Wash your head of cauliflower and cut in small wing-sized chunks (You could only use the florets and make steaks out of the stem using the same method)
- Dredge the “wings” through the batter and use your hands to coat them quite well (a little batter will be left – you’ll need that for a second coating). Place the battered cauliflower steaks onto the parchment lined baking sheet and bake for 20 mins.
- Meanwhile stir in the BBQ sauce and oil in your remaining batter.
- Then by using a fork you can give them a dip in the batter/sauce to make them extra crunchy. Then place onto parchment again and bake again for another 15 mins.
- Meanwhile, prepare the ranch dip.
- 1/2 cup vegan mayo (you can make it easily at home, for a lower fat version substitute with 1/4 cup half yoghurt and 1/4 cup mayo)
- 1 tsp apple cider vinegar or lemon juice
- 5 tbsp plant-based milk
- 1 tbsp dill or 1 tbsp chives
- 1 tbsp parsley
- 1/2 tsp onion powder
- 1/2 tsp garlic powder or one finely minced garlic clove
- salt & pepper to taste
- Optional: 1 avocado – then I’d recommend adding all the ingredients into a food processor giving it a quick blitz
- In a bowl whisk all the ingredients together.
- Refrigerate until you’re ready to dip. You can keep the sauce in a jar in the refrigerator for 3-4 days.