Vegan Cauli Buffalo Hot Wings

Vegan Cauli Buffalo Hot Wings Done 3 ways!

Author: Amanda Tonis - @thenoshingfox

Recipe type: Appetizer

Serves: 2-4

• Far Left:  Ghost Pepper & Tamarind Hot Wings (oven baked) — ***Spicy***
• Middle:  Crispy Popcorn Cauli Bites (plain) — ***Non-Spicy***
• Far Right:  Habanero & Carrot Sweet and Spicy Cauli Wings (oven baked) — ***Sweet and Spicy***

2 bonus dipping sauces:
- Maple and Pumpkin Mustard (vegan spin on honey mustard)
- Vegan Ranch

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 Version 1

Ghost Pepper & Tamarind Hot Wings with Vegan Ranch Dip

Ingredients:

• 1 Medium-Large Head of Cauliflower

Batter:

• 1/2 C Unbleached Flour
• 1 C Water
• 1 Tbsp Baking Powder
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Pink Himalayan Salt
• 1/4 tsp Black Pepper

Glaze:

• 1/2 Tbsp Vegan Butter
• 2/3 C Ghost Pepper & Tamarind Sauce

Vegan Ranch Dip:

• 1/2 C Vegan Mayo
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Chives (fresh or dried)
• 1/2 tsp Dill (fresh or dried)
• 1/2 tsp Parsley (fresh or dried)
• 1/2 Apple Cider Vinegar (or Lemon Juice)
• 1 tsp Non-Dairy Milk

Directions:

• Pre-Heat oven to 450℉
• Cut (washed and dried) cauliflower into bit-sized, chicken wing sized hunks — set aside
• Gently heat Ghost Pepper & Tamarind Sauce into a small sauce pan on the stove over medium-low heat — once heated, add vegan butter and stir until melted and well-combined. Set aside.
• In a medium bowl, combine remaining ingredients, creating a batter
• Dunk cauliflower pieces into the batter and place on a parchment paper lined, or lightly greased baking sheet.  Bake for 15 minutes, or until lightly golden
• Next, dunk cauliflower into the sauce/butter mixture and return to baking sheet. Bake for about 15 - 20 minutes
• While the cauli finishes  cooking, mix together all the vegan ranch ingredients until well combined. Pour into a small serving dish and set aside.
• Once done baking, set aside and let cool for about 5- 10 minutes.  Plate up everything and enjoy! 

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 Version 2

Crispy Popcorn Cauliflower Bites (Plain, non-spicy) with Maple Pumpkin Mustard Dip

Ingredients:

• 1/4 C Oil (any high heat oil will do)
• 1 Medium-Large Head of Cauliflower

Batter (WET):

• 1/2 C Unbleached Flour
• 1 C Water
• 1 Tbsp Baking Powder
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Pink Himalayan Salt
• 1/4 tsp Black Pepper

Breading (DRY):

(Same as Batter, minus the water)

• 1/2 C Unbleached Flour
• 1 Tbsp Baking Powder
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Pink Himalayan Salt
• 1/4 tsp Black Pepper

Maple Pumpkin Mustard Dipping Sauce:

• 1/2 C Pumpkin Mustard
• 2 Tbsp Pure Maple Syrup
• 2 tsp Vegan Mayo
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Turmeric (ground)
• Pinch of Pink Himalayan Salt and Black Pepper (to taste)

Directions:

• Pre-Heat oven to 450℉
• Cut (washed and dried) cauliflower into bit-sized, chicken wing sized hunks — set aside
• In a medium bowl, combine the wet batter ingredients, mix until smooth. Set aside.
• In another medium bowl, combine the dry breading ingredients until well incorporated
• Dunk cauliflower pieces into the wet batter, then dredge in the dry mixture. Tap excess dry mixture off.
• Next, place cauliflower pieces on a parchment paper lined, or lightly greased baking sheet.  Bake for 15 minutes, or until lightly golden
• While the cauliflower par-bakes in the oven, heat oil in a a wide pan over medium-high heat
• After baking, transfer cauliflower pieces to the hot oil, carefully and not too many at a time.  Flip over so al sides get fried. Fry until cauliflower is golden and crispy.
• Once finished frying, transfer to a cooling rack lined with paper towels to soak up excess oil as they cool down.
• For the dipping sauce, whisk together the pumpkin mustard, spices, and maple syrup until well combined. Pour into a small serving dish.
• Plate everything up and enjoy!

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Habanero & Carrot Sweet & Spicy Cauliflower Wings

Ingredients:

• 1/4 C Oil (any high heat oil will do)
• 1 Medium-Large Head of Cauliflower

 Batter (WET):

• 1/2 C Unbleached Flour
• 1 C Water
• 1 Tbsp Baking Powder
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Pink Himalayan Salt
• 1/4 tsp Black Pepper

Breading (DRY):

(Same as Batter, minus the water)

• 1 Medium-Large Head of Cauliflower
• 1/2 C Unbleached Flour
• 1 Tbsp Baking Powder
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Pink Himalayan Salt
• 1/4 tsp Black Pepper

Sweet & Spicy Glaze:

• 1/2 C Habanero & Carrot hot sauce
• 1/3 C Pure Maple Syrup
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Ginger (ground)
• 1/4 tsp Cloves (ground)
• 1/4 tsp Chili Powder

Directions:

• Pre-Heat oven to 450℉
• Cut (washed and dried) cauliflower into bit-sized, chicken wing sized hunks — set aside
• In a medium bowl, combine the wet batter ingredients, mix until smooth. Set aside.
• In another medium bowl, combine the dry breading ingredients until well incorporated
• Dunk cauliflower pieces into the wet batter, then dredge in the dry mixture. Tap excess dry mixture off.
• Next, place cauliflower pieces on a parchment paper lined, or lightly greased baking sheet.  Bake for 15 minutes, or until lightly golden
• While the cauliflower par-bakes in the oven, heat oil in a a wide pan over medium-high heat
• After baking, transfer cauliflower pieces to the hot oil, carefully and be careful to not over-crowd the pan.  Occasionally flip over so all sides get fried. Fry until cauliflower is golden and crispy.
• Once finished frying, transfer to a cooling rack lined with paper towels to soak up excess oil as they cool down.
• Raise oven temperature to 500℉ (Broil)
• In a medium bowl, whisk glaze ingredients until well combined
• Once cooled a little bit, dunk cauli pieces into glaze mixture and place onto a parchment lined or lightly greased baking sheet and let broil until the glaze begins to bubbles/caramelize (~2–-4 minutes) 
• ***Keep a close eye on them at this point, they can easily get burned at this s
• tage***
• Once caramelized, remove from oven and let cool for about 5-10 minutes. Plate up everything and enjoy!

 

Recipe Credits: @thenoshingfox