Categories: Appetizers & Snacks, Cauliflower, December2012, Healthy, Vegan
Ingredients
- Wings:
- 1 small head cauliflower, broken into small florets
- 3/4 cup oat flour
- 3/4 cup almond milk (plain)
- 1/2 cup BBQ sauce (I used Annie’s)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp chili powder
- 1 tsp hot sauce (more or less depending on type of hot sauce and preferences)
- 1 tsp arrowroot powder (cornstarch will work too)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Dip:
- 7 oz. firm tofu (1/2 of a 14 oz. block)
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 tbsp vegenaise (or canola oil based mayo)
- 1 tbsp seaweed (I used a seaweed/sesame seed mix, but a few sheets of seaweed or kelp granules will work too)
- 2 tsp lemon juice
- 1 tsp miso paste
- 1 tsp tahini
- 1/2 tsp garlic powder
- pinch of dried oregano
- pinch of salt
Directions
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Preheat oven to 450 degrees F.
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Combine oat flour and almond milk. Toss cauli florets in batter until they are well coated, then pour in glass baking dish (sprayed with non stick).
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Bake for 20 minutes (at 450 degrees).
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While cauliflower is baking, combine the BBQ sauce, hot sauce, spices, arrowroot, salt and pepper.
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After the cauliflower has cooked for 20 minutes, toss it with the BBQ mix, then bake for ~8 minutes.
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Enjoy with celery and bleu cheese tofu dip
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Dip:
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Add everything to a blender/food processor/magic bullet and process until smooth.
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You don’t have to press the tofu, just pour off all the excess liquid so there’s as little water as possible.
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If you want a crumbled texture, forego the blender approach and add everything to a bowl, using a fork to mash up manually so it retains a course chunky consistency.