Cauliflower is an underrated vegetable. Without intention or preparation, we get it – this veggie can be a bit crunchy and awkward. But when dressed and placed in the spotlight, cauliflower can be a savoury superhero of the cruciferous kind! The evidence? Feast your eyes on these dreamy buffalo masala spiced cauliflower wings... coated in super foods (with superpowers) and complete with its carrot and celery “sidekicks.” Did we also mention there is a creamy onion spinach dill dip? (Head explodes).
Makes 4 servings
Ingredients for the cauliflower wings:
1 head of cauliflower (approximately 4 cups), cut into florets
2 cups water
1 cup non dairy milk
1/2 cup gluten-free all purpose flour (we used Bob's Red Mill all purpose gluten-free baking flour)
3 tsp psyllium husk
2 tsp onion powder
1 clove of garlic, minced
1 1/2 tsp garam masala
1/2 tsp smoked paprika (or regular paprika)
1/2 cup Frank's Red Hot Sauce
1 tbsp coconut oil
Ingredients for the Onion Dill Dip:
1 cup cashews, soaked in water for at least an hour
the juice from half a lemon
1/2 cup water
1 tsp onion powder
1 clove of garlic
cracked black pepper to taste
2 tbsp (packed) of fresh dill, minced
2 tbsp (packed) of fresh parsley, minced
Directions:
Wash and cut the cauliflower into bite-sized florets. In a mixing bowl, whisk all the ingredients above together, except for the hot sauce and coconut oil. Keep in mind that the batter should be thick enough that it coats the florets, and not too thin and runny. Note that the psyllium husk will thicken the batter, but you may need to add a teaspoon or two of water to the mix, if it becomes too gluey to work with.
Roll and dip each floret into the batter so that they are evenly coated. Next, lay them on a baking sheet lined with parchment paper or a silicone mat. Bake for 30 minutes, at 450 degrees F, and turn them over part way through.
If your coconut oil is solid, warm it to a liquid by placing it in a small glass bowl, and holding the bowl afloat in a larger bowl of boiled water – don't forget to wear oven mitts! Mix the hot sauce with the coconut oil. In a mixing bowl, toss the baked florets in the sauce you just made, and place them back on the lined baking sheet. Bake for another 30 minutes, turning them over partway through.
While the cauliflower is baking for the second time, prepare your dip. Add the soaked cashews, water, pinches of salt, garlic clove and onion powder to a blend, and mix into a smooth and creamy liquid. Fold in the dill and parsley and a pinch of spinach powder. Spoon out the dip into a serving bowl and top with cracked black pepper and sprinkled spinach powder (if desired). Store in the fridge until ready to serve. Serve with celery sticks and a smile :)