Cauliflower Wings with Ranch Dip
Ingredients
- 1 large head of cauliflower
- 1.5 cups flour
- 1.5-2 cups water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- BBQ sauce, hot sauce, or sweet chili sauce
Ranch dip
- 2/3 cup 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 all ingredients for the ranch dip until smooth and refrigerate.
Cut cauliflower into florets, rinse, and pat dry.
Preheat oven to 440°F (220°C).
Mix flour with spices and water until it reaches a smooth but not too runny batter.
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 tablespoon of cooking oil onto the sheet to help avoid sticking and make the wings crispier.
Bake for 20 minutes, carefully flip them, and bake for another 10 minutes.
Remove from oven and toss with your favorite sauce.
Return cauliflower wings to the baking sheet and bake for another 30 minutes, flipping halfway through.
Serve with crunchy cut veggies and the ranch dip.
