Cauliflower Wings could be the greatest dish in a Plant Based kitchen to serve to non Plant Based guests. Once you have tasted these wings, if you've ever tasted the meat version, you'll know what the others were missing. Serve this to your family or your boyfriend or your girlfriend as a Friday night treat.
Cauliflower is a GORGEOUS vegetable. We crave cauliflower and after the major price scare last season when we paid $10.00 for a head, it feels most decadent to serve.
To prepare cauliflower. remove the outer leaves and trim the stalk at the bottom. Wash under cold water with a gentle scrub. Remove the florets by hand taking care to keep them flower like. We want to make them appear like wings in size and resemblance.
The celery and carrot rice was my husbands' idea. We simply used a bowl of steamed organic short grain brown rice and mix in the carrots and celery roughly chopped. No oil, no cooking. Just chunky, heart crunchy rice.
We topped all in a nice dilly ranch sauce. No dipping required.
Note: Making the wings takes almost an hour oven time...leave room.
1 Head White Cauliflower (no brown or black spots)
1/2 cup Louisiana Hot Sauce (no oil)
1 tbsp Vegan Worcestershire (if u have it)
2-3 Tbsp Apple cider vinegar
1 Cup Brown Rice Flour
1 Cup water (or Plant Based Milk)
1 Tsp paprika
1Tsp Garlic Powder
Pinch salt & pepper
1) Preheat oven to 425F.
2) Line two baking sheets with Parchment paper.
TIP: Parchment paper is essential to oil free baking. Make sure parchment paper and not wax paper. wax paper is good for cold food storage but melts with heat. parchment paper allows food to crisp nicely.
3) Prepare the cauliflower. remove leaves, wash, trim core, don't remove all the core as this make a nice wing tip (the core is the hard white part in the under middle where leaves branch)
4)Pull off the large florets. Take your knife. Cut a floret in half and in half again. Until your wings are wing size.
5) Mix the batter to coat the wings. Add brown rice flour, water, paprika, garlic powder, salt and pepper in a large bowl. Mix. The texture should be a not too thick pancake batter. It shouldn't run early off the spoon or clump either. We want to coat the wings and leave something for the sauce to grab onto.
6) Dip the wings in gently with tongs. Swirl to coat. Let excess drip off and place the wing on prepared baking sheet. Do not crowd the wings. There can be a small pool of batter under the wing which is fine but if it runs, add more flour to the mix...a Tbsp at a time.
TIP: Crowding vegetables on a baking sheet steams vegetables, Spreading them out individually with air between allows them to roast.
7) After all the wings are laid out nicely. Place in oven on middle and lower rack. bake for 20 minutes.
8) remove from oven and gently flip. I simply lift the paper from one end and they roll off easily. If they stick too much...put back in for another 10. Flip sides and bake another 20 minutes.
9) Make the Wing sauce in a large bowl (your going to add the wings to coat in the sauce) Add hot sauce, vegan worcesterhire and apple cider vinegar. Some people put pat of vegan butter in their recipes. It makes no difference to leave off and keeps the dish oil free.
10) Remove wings...toss gently in the bowl. Quickly so as not to absorb too much.
11) Back in the oven for another 15 minutes. Remove and allow to sit for 15 minutes before moving. This makes a big difference.
Plant Based Dill Ranch:
1 Red or yellow/Orange pepper/Cut into chunks
TIP: Peppers make great sauce bases. They are filled with water but not too watery/add bulk. You can't taste the peppers.
1/2 cup no oil hummus
1/4 cup nutritional yeast
2 TBSP Red Wine vinegar
1 small garlic clove
2 Tsp dried dill or 2 Tbsp fresh.
Pinch salt & pepper
Place all in the blender and blend until smooth. Add a small bit of Plant Based milk for creaminess.