Ohh I can’t get enough of this!! ❤ These vegan Spicy Sriracha Cauliflower ‘Wings’ are to die for, I promise! I was never a big fan of chicken wings, but sure enough I could eat this version everyday 😉
Extremely easy and quick to prepare, serve it as an appetizer, or make it a snack while binging on the latest season of your favorite show on Netflix (#guilty!).
Nicole’s SPICY SRIRACHA CAULIFLOWER ‘WINGS’ with VEGAN ‘RANCH’ DIP
Gluten free – Dairy Free – Nut Free – Paleo – High Fiber – Clean Eating – Vegan Recipe
For the Cauliflower ‘Wings’:
1 medium Cauliflower Head
1 cup of Garbanzo Bean Flour
1 ½ Tsp of your favorite Seasoning Spices (I use Trader Joe’s 21 Seasoning Salute)
½ Tsp Salt
1/3 Cup Sriracha Sauce
¾ Cup lukewarm Water
Coconut Oil Spray
For the Vegan ‘Ranch’ Dip:
1 Can Full Fat Organic Coconut Milk
1 ½ Tbsp Apple Cider Vinegar
1 Tsp Thyme
Pinch of Salt
Chop the cauliflower head into bite size pieces, wash and pat dry. Preheat oven to 450F. Prepare a parchment paper lined baking sheet and lightly spray with coconut oil. In a bowl combine the garbanzo bean flour, seasoning and salt. Add the lukewarm water little by little, whisking as you go, making sure you obtain a smooth batter. Add the Sriracha and mix well. Dip your cauliflower bites into the batter making sure they are fully coated and place on baking sheet. Bake for 15-17 minutes, turning the pieces half way through.
For the dip: scoop the coconut cream out of a room temperature can making sure you discard the coconut water (you can save it and use it for something else, like your next smoothie!). Place it in a small bowl add the apple cider vinegar, thyme and a pinch of salt. Mix well, cover it and let it sit in the fridge for a t least 20 minutes.
Serving Suggestion: I recommend serving the cauliflower when still warm with the dip sauce on the side. Also, as these ‘wings’ are SPICY, I love to have a side of refreshing sliced cucumber to accompany the dish. Enjoy it!!
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