This is a real crowd pleaser, served in bowls with a cooling ranch dressing to dip your ‘wings’ in. Bonus is you don’t have any bones to discard.
I turned this classic snack into the main event by serving it with a crisp green salad and slices of the obligatory celery.
I used cashews to make the dressing but you could use shop brought mayo and add in the extras if you must. But the dill is essential.
This is also completely gluten free, due to the fact that I use chickpea four in the batter.
- Serves:4 -8
1 cauliflower head
1 bottle franks hot sauce
1 tbsp. vegan butter
¾ cup chickpea four
½ cup plain dairy free yogurt
½ cup dairy free milk
1 tbsp. smoked paprika
1 tsp ground cumin
1 garlic clove grated
Good pinch of salt and pepper
1 cup cashews soaked overnight or for 1 hour in boiling water
¾ -1 cup water
1 large garlic glove finely chopped
1 tbsp. apple cider vinegar or white wine vinegar
Juice 1 lemon
1 tsp salt
Small bunch fresh Dill roughly chopped to 2-3 tbsp.
4 spring onions sliced thinly
2-4 celery sticks
Extra dill, coriander or chives to serve with the salad
Pre heat the oven to 180°C
Line 2 baking trays with parchment.
In a large bowl whisk together the all batter ingredients and set aside. If you feel it’s a little thick add more milk, it needs to be the consistency of double cream.
In the jug of a high speed blender add the drained and rinsed cashew, with the garlic, lemon juice, vinegar, ¾ cup of water and salt. Blend until silky smooth.
If you would like a thinner dressing add additional water until you reach the desired consistency.Taste for seasoning, you may need more vinegar or lemon juice and a little more salt.
Once you’re happy with the taste and consistency empty into a bowl and stir in the dill and spring onions.
Place in the fridge to chill until you’re ready to serve.
Break your cauliflower into bite sized florets.
Add the florets to the batter and stir to coat completely.
Using a spoon or fork remove each floret and allow the excess batter drain back into the bowl. Place on the lined tray and repeat with the remaining.
Place in the preheated oven for 10 minutes, turn the cauliflower over and cook for another 10 minutes.
In a small pan add the hot sauce and butter and warm, stir to fully incorporate the butter.
Once the wings are ready and have cooked through, they should be a little golden and charred in places, brush with the hot sauce to coat and return to oven for an additional few minutes.
If your serving a crowd place in a large bowl with a smaller bowl ranch dressing and another of the leftover hot sauce. Don’t forget to add sticks of celery.
Alternatively serve with a green salad, avocado slices and chopped celery. I also like to add extra dill to the salad.