I’ve seen recipes floating around for cauliflower “wings” but hadn’t given them much thought till my sister send this one my way from It Doesn’t Taste Like Chicken. Without much alterations I made this relatively quickly for dinner with a blue “cheese” dipping sauce, tofu sticks and grilled veggies. Definitely keeping this recipe close by.
1/2 cup all-purpose flour (or all-purpose gluten-free flour blend)
2 tablespoons ground chia or ground flax
3/4 cup warm water
4 cups corn flakes (I used Mesa Sunrise by Nature’s Path and it was super crunchy!)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
For the rest:
1 small head of cauliflower, cut into florets (must be a really small head, there was only enough of the ingredients to do 1/2 my cauliflower but it was still more than enough for a meal for 3 and filled the whole cookie sheet)
1/2 cup franks red hot (or other similar hot sauce) (Use original Franks, Buffalo Franks has a bunch of garbage in the ingredients)
3 tablespoons vegan butter, melted (I used coconut oil, it kind of thickens up the sauce)
Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren’t touching. Repeat with all of the florets until you have used up all of your ingredients.
Bake 20 to 25 minutes, until golden brown and crusty, and the cauliflower is tender all the way through. You can test doneness by piercing a floret with a knife to see if it’s tender all the way through
To make the buffalo sauce, simply mix the melted vegan butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go.
Nutritional Yeast Tofu Sticks
1 350g block of organic extra firm tofu
1/4 cup nutritional yeast
1/8 tsp himalayan salt
4-5 tablespoons organic tamari sauce
Preheat oven to 400˚c and line a small baking sheet with parchment paper. Cut the tofu in half, then halve the width keeping it stacked in place and then cut into quarters so you have nice sized sticks and repeat the same on the other half of the block. Place in a bowl to quickly marinate in tamari sauce. Add salt to nutritional yeast in a separate bowl, coat the sticks and evenly space on the cookie sheet. Bake for 20 minutes and enjoy hot from the oven or cold!
1 x 150 gram block of soft organic tofu
1/2 tablespoon apple cider vinegar
1/2 tablespoon lemon juice
1 tsp dijon mustard
2 tsp fresh dill
1/4 tsp onion powder
1/4 tsp garlic powder
Some crumbles of firm tofu for the blue cheese chunks (fun but totally optional)
Add all ingredients except for firm tofu to a tall mug and use an immersion stick blender till smooth and everything is evenly mixed. Stir in tofu crumbles.