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    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

    ____________________________________________________________________

     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:

    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! 
    ***Optional: Pour remaining hot sauce mixture onto finished cauli wings, or use as a dip 
    ____________________________________________________________________

     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!

    ____________________________________________________________________

    Version 3

    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

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