12.22.17

CRISPY CAULIFLOWER WINGS

Often that things that we miss that aren’t vegan aren’t actually the non-vegan parts it’s the flavours associated with it.  One thing I love is the taste of hot spicy wings even though I haven’t missed chicken for even a minute.  These cauliflower wings are really easy and resemble wings Making crispy cauliflower wings always proves to be a little challenging but I think I’ve found a process that seems to work pretty well.  The one thing I’ve noticed is that you have to eat them fairly quickly or they do begin to turn a little soft so if you’re planning on making them for a Christmas occasion then be sure to make them just before you eat them.  They are truly easy to make so you won’t feel any stress.  Keep the temperature high and then make sure to broil them.  Hope you LOVE them! 

CRISPY CAULIFLOWER WINGS
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Ingredients
  1. FOR THE BATTER
  2. 1/2 cup flour
  3. 1/2 cup unsweetened plain cashew milk
  4. 1/2 tsp chilli powder
  5. 1/2 tsp of garlic powder
  6. 1/2 tsp onion powder
  7. 1 tsp of apple cider vinegar
  8. 1 tsp of corn startch
  9. Salt and pepper
  10. FOR THE SAUCE
  11. 1/2 cup of hot sauce (we used franks hot)
  12. 1/4 cup of butter
  13. 1 head of cauliflower chopped
Instructions
  1. Preheat the oven to 450.
  2. In a large bowl mix together all the ingredients for the batter. Mix really well until thick enough to resemble batter.
  3. Add your chopped cauliflower to the batter mixture coating the cauliflower well.
  4. Place in over for 20 minutes on each side making sure to flip it half way so they do not burn.
  5. Once crispy, remove the wings from the oven.
  6. Turn the oven on broil high.
  7. Add the wings to the hot sauce mixture.
  8. Lightly coat them, then place them back on the baking sheet and put them back in the oven for about 5-7 minutes making sure not to burn them.
Notes
  1. The key to making them crispy and not soggy is to make sure your florets are dry before coating. If you wash them just before make sure to dry them off. Also, the oven has to be at a very high temperature to allow the wings to crisp and not turn soggy. The broiling is key. I hope they work for you because I know they aren't easy to master.
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