Buffalo Cauliflower Wings with Ranch Dip
Cook 1 hr 45 min
Ingredients:
1 head of cauliflower
2 cups buffalo sauce (or 1 cup buffalo sauce / 1 cup soy milk)
2 cups panko bread crumbs
1 cup soy milk
1 cup flour
1 cup vegenaise
1 cup silken tofu
1 tbs dried dill
½ tbs dried parsley
½ tbs apple cider vinegar
Onion powder
Garlic powder
Salt
Pepper
Instructions:
For the wings:
1) Wash and cut cauliflower into wing-sized pieces
2) In one bowl, prepare batter by combining flour and milk. Season with garlic powder, onion powder, salt and pepper. In a separate bowl, place two cups of bread crumbs
3) Dip wings into the batter, roll in breadcrumbs, and then place on a greased baking sheet. Bake at 400F for 25 minutes, flipping the wings over halfway through
4) When wings have finished baking for the first time, dip them into a bowl of buffalo sauce (or diluted buffalo sauce) and return them to the baking sheet
5) Bake for another 25 minutes, flipping wings halfway through (watch OUT when you open the oven the fumes are spicy)
For the dip:
In a blender, combine vegenaise, tofu, dill, parsley, vinegar, and a dash of garlic and onion powder. Blend and serve
General comments:
I had never used silken tofu for a sauce before trying this recipe and I am forever changed. It's creamy in a light but satisfying way, and I'm definitely going to try to work it into future recipes. James really liked this recipe because he is a fan of spicy food and if you don't dilute the buffalo sauce it is seriously HOT. If you aren't super into spicy stuff (like me) another good option is to just swap the buffalo for regular barbecue sauce. This comes with the added bonus of not gassing yourself when you open the oven to remove the wings.
Comments
Post a Comment