Vegan Cooking with Jules: Buffalo Cauliflower Wings

When I was little, I remember making summer sausage (Lebanon bologna) and cream cheese roll-ups and pretending I was on a kid-friendly snack show on the Food Network.  I was a strange child.

No, I’m not starting a cooking show, but I do make enough random meals that I figured it was worth a TO&E special!

Today’s special:  Buffalo Cauliflower “Wings” in a homemade wing sauce, served with homemade ranch dressing.

2016-05-14 13.22.17.jpg

I may be on the home stretch of an entire head of cauliflower.  #SorryNotSorry

Ingredients:

1 head cauliflower
1/2 sleeve Ritz crackers (I used the Ultimate Butter kind— no real butter!  Who knew?)
About 1 1/2 cup EVOO
1/2 cup non-dairy milk (I used coconut)
1 tsp lemon juice
1/2 tsp spicy brown mustard
3/4 tsp garlic powder
No-salt seasoning (a mix of herbs as I couldn’t find onion powder for the life of me!)
Ground black pepper (preferably fresh, but you know)
Cornstarch
2/3 cup hot sauce (I used Texas Pete)
1/2 cup (1 stick) vegan margarine
1 1/2 tsp white vinegar
1/4 tsp Worschestire sauce
1/4 tsp red pepper flakes
Salt to taste

*note:  I “eye-balled” most of these measurements, so adjust as you’d like— it still turns out well!

Directions:

  1. Pre-heat oven to 450 degrees Fahrenheit.
  2. Wash cauliflower.  Chop into pieces (mine were slightly larger than bite-size) and rinse once more for good measure.
  3. Pour cauliflower into a large bowl.  Add about 1/4 cup EVOO and toss to coat.
  4. Crush crackers to form crumbs (be careful not to burst the package!  I lived in fear the entire time.) .  Add crackers to bowl and toss to lightly coat.
  5. Make a single layer of cauliflower mixture on a lined baking sheet.  Roast for approximately 20 minutes (cauliflower will be tender and brown on the edges).

    2016-05-14 12.57.35

    Something like this.

  6. Meanwhile, start the dressing (Note:  mine wasn’t as thick as I’d like and I may reject the mustard next time).  Whisk “milk” and remaining EVOO and enjoy this photo of my tiny whisk.

    2016-05-14 12.57.38

    Thanks, TJ Maxx!

  7. Add lemon juice to the mixture, followed by mustard and seasonings (all of those above the hot sauce in the list above).  Add cornstarch for its thickening abilities.  Refrigerate while continuing.
  8. If cauliflower is finished, begin buffalo sauce.  If not, take the pan out of the oven first!
  9. In a saucepan, combine remaining ingredients.  Whisk and allow to come to a slight boil.
    2016-05-14 12.57.31
  10. Remove the pan from the oven if you haven’t already.  Add the cauliflower back into the bowl from earlier (or another, if you like doing dishes).  Pour in buffalo sauce and stir to coat.
    2016-05-14 12.57.43
  11. Replace cauliflower into its single layer on baking sheet.  Put in the oven for approximately another 13 minutes (between 10–15, generally).
  12. Remove and enjoy with chilled ranch!
    2016-05-14 13.22.17

Credit where credit is due:  

I adapted the meal from the following recipes:

Cauliflower & Basic dressing
Sauce
“Mayo” for said ranch (the first concoction on the page!)

Let me know if you try this and how it turns out, plus if you make any further adjustments!

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