Crispy Caramelized Cauliflower Wings with Ranch Dip
Ingredients
- 1 large head of cauliflower
- 1.5 cups of flour
- 1.5-2 cups water
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt
- BBQ sauce, Hot Sauce, Sweet Chili Sauce
Cashew ranch
- 2/3 cups of soaked cashews
- 1/3 cup unflavored unsweetened non dairy yogurt
- 1/2 tbsp lemon juice
- 1/2 tbsp apple cider vinegar
- 1 tsp dill
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Preparation
Blend up all ingredients for the ranch dip until smooth and refrigerate.
Cut cauliflower into florets, rinse and let or pat dry.
Preheat oven to 440 F or 220 C.
Mix flour with spices and water until it reaches a smooth but not too runny batter. Adjust flour-water ratio as needed; a mix of quinoa, brown rice, and whole wheat flour was used here.
Dip florets into the batter, ensure they are evenly covered, and place them one by one on a lined baking sheet.
Optionally, rub about 1 tbsp of cooking oil onto the sheet to prevent sticking and increase crispiness.
Bake for 20 minutes, carefully flip them, and bake for another 10 minutes.
Remove from oven, toss with your favorite sauce (BBQ, hot, or sweet chili).
Return to baking sheet and bake for another 30 minutes, flipping once halfway through.
Serve with crunchy cut veggies, the ranch dip, and enjoy.
