Buffalo Cauliflower Wings and Dip

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

• 1 head cauliflower
• 1/2 cup + 2 Tbs whole wheat flour (can sub gluten-free flour)
• 1/2 cup water
• 1 tsp garlic powder
• 1/2 tsp onion powder (optional)
• pinch salt
• 1 tsp vegan butter or coconut oil
• 1/2 cup hot sauce (or more for extra spice)
• 1/2 cup vegan mayo
• 1/8 cup almond milk
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• pinch salt and pepper
• 1 tsp apple cider vinegar
• 1 tsp dried parsley
• 1/4 tsp dried dill
• 1/4 cup raw cashews (optional) to make a chunkier dressing

Instructions

1. Preheat the oven to 450ºF. Meanwhile chop the cauliflower into “wing” sizes, or bite-sized pieces. Mix together the flour, water, garlic/onion powder and salt in a bowl. Toss the cauliflower pieces with this flour mixture, making sure to coat the pieces well. Add extra flour or water if necessary.
2. Place the cauliflower on a prepared pan and cook for 8 minutes. Prepare the hot sauce coating by mixing the vegan butter/oil and hot sauce in a bowl. Toss the cauliflower and continue cooking on the pan for 8 more minutes.
3. Remove the cauliflower from the oven and place into the hot sauce bowl. Coat each piece throughout (adding more hot sauce if desired) and cook again for 25-30 minutes in the oven, or until crispy.
4. To prepare the dressing: blend the remaining ingredients (mayo, almond milk, powder, vinegar, and herbs) in a high speed blender or food processor. If you would like a chunkier consistency, add in the cashews and blend briefly. Add salt and pepper to taste, and refrigerate the mixture until the wings are ready.
5. Remove the cauliflower from the oven and allow to cool for at least 5 minutes before serving. As an appetizer option, plate it on top some romaine lettuce alongside some cucumber or celery with the dip and enjoy!

6.6.15

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