CAULIFLOWER BUFFALO WINGS

This is a dish that everyone will love! 

I’m not one for making meat look-alike food, but the taste of Buffalo Wings is extremely delicious. This recipe is easy, spicy and absolutely delicious, not to mention healthy.

I had a pre-christmas get-together and wanted to put some party food on the table. You know, the easy bite size snacks instead of a full-blown meal. I find it keeps the momentum going, people keep on mingling and chatting, laughing. 

These Cauliflower Buffalo Wings will be a permanent fixture once you’ve made and tried them once. You can obviously adapt the ‘hot’ factor depending on your own choice.

You need a food processor, a rubber spatula, baking parchment and a mixing bowl

INGREDIENTS

Buffalo Wings

• 1 large head of cauliflower
• 150 g gluten-free blend
• 300 ml plant-based milk (unsweetened)
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 100 g gluten-free breadcrumbs
• 120 g dairy-free butter
• 200 g sriracha sauce
• 2 tbsp smoked liquid

Ranch Dressing

• 150 g cashew nuts
• 150 ml plant-based milk
• 1 tbsp lemon juice
• 2 tsp garlic powder
• ¾ tsp salt
• ¼ tsp black pepper
• handful fresh parsley
• 4 chives

Amended Bosch Recipe 

INSTRUCTIONS

Preheat the oven to 180ºC (350ºF) – Line 2 baking trays
Small saucepan of boiling water on a high heat – Food processor or liquidiser

Ranch Dressing

1. Add the cashew nuts to the pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly (or soak them overnight in the fridge)
2. Put all the ingredients for the ranch sauce, except the herbs, into the food processor or liquidiser and whizz for 1-2 minutes until smooth and creamy.f
3. Transfer to a serving bowl
4. Finely chop the parsley and chives and add most of them to the sauce, reserving a little for garnish.

Cauli Wings

1. Break the cauliflower into florets and cut the stem into bite-sized pieces
2. Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter
3. Pour the breadcrumbs into another bowl 
4. Tip the cauliflower into the batter and toss to coat
5. Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well-coated
6. Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes
7. Remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated
8. Put the tray back in the oven for 20-25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy
9. Remove from the oven

Buffalo Sauce

1. Melt the dairy-free butter on the hob and stir in the sriracha sauce and smoked liquid

Serve the cauliflower wings while they’re still hot on a serving plate, sprinkled with the remaining herbs and with the ranch dip on the side.