- Preheat the oven to 450°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
- To make the cauliflower : Mix the milk, chickpea flour, cornmeal, garlic powder, and paprika in a large bowl. Dredge one cauliflower floret at a time in the mixture and place in the prepared baking dish. Bake for 20 minutes.
- While the cauliflower is baking, mix together the hot sauce, apple cider vinegar, tomato paste, and maple syrup in a cup or small bowl.
- Remove the cauliflower from the oven and use a spatula to loosen any florets sticking to the baking dish. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for 7 to 8 minutes more, until the hot sauce has thickened and caramelized.
- While the cauliflower is baking the second time, make the dip : Mix the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano in a medium bowl. Once combined, fold in the tofu.
- Taste and add pepper as needed. Serve the cauliflower immediately with the dip. Leftovers will keep in airtight containers in the fridge for 2 to 3 days.
Buffalo Cauliflower Wings with Blue Cheese Dip
By Pragna Sanghavi
Mar, 10th
617
Servings
4 persons
Cook Time
30 minutes
Ingredients
23
- 25
Ingredients
- Olive oil spray
- For buffalo cauliflower
- 1 cup unsweetened nondairy milk
- 1 cup chickpea flour
- 2 tablespoons cornmeal
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 large or 2 small heads cauliflower
- broken into florets
- 1 cup hot sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon no-salt-added tomato paste
- 1 tablespoon maple syrup
- For blue cheese dip
- ½ cup plain coconut yogurt
- ½ cup vegan mayonnaise
- 2 tablespoons white wine vinegar
- ½ teaspoon vegan Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried oregano
- Half a 14-ounce block extra firm tofu, drained an
- Black pepper to taste
