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Buffalo Cauliflower “Wings” With Bleu “Cheese” Dipping Sauce

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Serves 4 servings | Prep Time 30 minutes | Cook Time 5 minutes

Why I Love This Recipe

People party food! Whether it's to watch the game, yummy movie night snacks or a casual get together, yummy appetizers are always welcomed.

Buffalo wings are an American classic, however, for non-meat eaters, they're a no go. But meat eaters and green eaters alike can enjoy these spicy snacks featuring a vogue veggie, cauliflower!

Submitted by: "Carolyn Scott-Hamilton, The Healthy Voyager"

Ingredients You'll Need

Spicy Wing Sauce

8 tablespoons hot sauce
8 tablespoons vegan butter
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon vegan Worcestershire sauce
salt to taste

"Bleu Cheese" Dip

1/4 block of firm tofu, pressed, drained and crumbled
1/2 teaspoon of garlic powder
1 teaspoon onion powder
1/2 cup veganaise
1/2 cup vegan sour cream
1/4 teaspoon dijon mustard (add more to taste for desired tang)
1/4 teaspoon yellow miso paste (add more to taste for desired flavor)
1 teaspoon lemon juice (add more to taste for desired tang)
1/2 teaspoon white vinegar (add more to taste for desired tang)
1/2 teaspoon dill (add more to taste for desired flavor)
Salt, to taste

Cauliflower "Wings"

1 head of cauliflower, cut into florets
1 cup of all purpose flour (all purpose gluten free, if desired)
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt, to taste


To make Spicy Wing sauce:

Mix all the ingredients in a saucepan, over low heat.

Bring to a simmer, stirring occasionally, and then turn off.

To make "Bleu Cheese" Dip:

Mix all ingredients, minus the tofu, until well incorporated and smooth.

Mix in the crumbled tofu and chill until ready to serve.

To make the Cauliflower Wings:

Combine cauliflower ingredients, minus the cauliflower, until well incorporated.

Pour about 1 inch of a high smoking point oil (safflower, sunflower, etc.) on the bottom of a frying pan or wok and bring up to medium heat.

Once oil is hot but not smoking, dip the florets in the batter, making sure they are well coated.

Fry them until they are lightly brown, a few at a time, do not crowd the pan.

When they've cooked, place them on a paper towel lined plate to drain.

Toss cauliflower in Buffalo Sauce, making sure they are coated well.

Serve with blue cheese dip.


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