Cauliflower Wings with Ranch Dip
Ingredients
- 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
- cut cauliflower into florets, rinse and let/pat dry.
Preparation
Blend up all ingredients for the ranch dip until smooth and refrigerate.Cut cauliflower into florets, rinse and let/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
Depending on the flour you use you might have to adjust the flour-water ratio to ensure that the batter will stick to the cauliflower florets. Start with adding 1.5 cups of water and then add spoonfuls until you reach the right consistency. * I used a mix of quinoa, brown rice and whole wheat flour here
Dip florets into the batter, make sure they’re evenly covered and place them one by one on a lined baking sheet
You can rub about 1 tbsp of cooking oil onto the sheet to help avoid sticking and to make the wings even crispier but it’s not a must
Bake for 20 minutes, carefully flip them and bake for another 10 minutes, then take them out of the oven and toss them with your favorite sauce
Put cauliflower wings back onto the baking sheet and bake for another 30 minutes, flipping them once half way through
Serve with some crunchy cut veggies, the ranch dip and enjoy
