BUFFALO CAULIFLOWER WINGS WITH BLUE CHEESE DIP
SERVES 4 PORTIONS, WITH EXTRA DIP
BUFFALO CAULIFLOWER
Olive oil spray
1 cup unsweetened non-dairy milk (nut-free if necessary)
1 cup chickpea flour
2 tbsp. cornmeal (gluten-free if necessary)
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1 large or 2 small heads cauliflower (2 lb.), broken into florets
1 cup hot sauce
2 tbsp. apple cider vinegar
1 tbsp. no-salt-added tomato paste
1 tbsp. maple syrup
NUTRITIONAL VALUES
Calories: 228kcal
Fat: 10.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 9.6g
Sugar: 8.9g
Sodium: 156mg
METHOD
Preheat the oven to 450°F (230°C, or gas mark 8). Lightly spray a 9 × 13-inch baking dish with olive oil.
To make the cauliflower: In a large mixing bowl, combine the milk, chickpea flour, cornmeal, garlic powder, and paprika. Place one cauliflower floret at a time in the prepared baking dish and dredge in the mixture. 20 minutes in the oven
In a cup or small bowl, combine the hot sauce, apple cider vinegar, tomato paste, and maple syrup while the cauliflower bakes.
Remove the cauliflower from the oven and loosen any florets that have stuck to the baking dish with a spatula. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for an additional 7 to 8 minutes, or until the hot sauce has thickened and caramelized.
Make the dip while the cauliflower is baking for the second time: In a medium mixing bowl, combine the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano. Fold in the tofu once everything is combined. Taste and season with pepper as needed.
Serve the cauliflower with the dip right away. Refrigerate leftovers in airtight containers for 2 to 3 days.
To make the cauliflower: In a large mixing bowl, combine the milk, chickpea flour, cornmeal, garlic powder, and paprika. Place one cauliflower floret at a time in the prepared baking dish and dredge in the mixture. 20 minutes in the oven
In a cup or small bowl, combine the hot sauce, apple cider vinegar, tomato paste, and maple syrup while the cauliflower bakes.
Remove the cauliflower from the oven and loosen any florets that have stuck to the baking dish with a spatula. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for an additional 7 to 8 minutes, or until the hot sauce has thickened and caramelized.
Make the dip while the cauliflower is baking for the second time: In a medium mixing bowl, combine the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano. Fold in the tofu once everything is combined. Taste and season with pepper as needed.
Serve the cauliflower with the dip right away. Refrigerate leftovers in airtight containers for 2 to 3 days.
