Vegan 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 mix
- 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 the flour-water ratio depending on the flour used to ensure the batter sticks to the cauliflower florets; start with 1.5 cups of water and add more as needed. Note: A mix of quinoa, brown rice and whole wheat flour was used here.
Dip florets into the batter, ensure they’re 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 help avoid sticking and make the wings crispier, though it is not necessary.
Bake for 20 minutes, carefully flip them and bake for another 10 minutes.
Remove from oven and toss with your favorite sauce such as BBQ, Hot or Sweet Chili.
Place the cauliflower wings back onto the baking sheet and bake for another 30 minutes, flipping once halfway through.
Serve with crunchy cut veggies, the ranch dip and enjoy!
