Move over Buffalo, these vegan HARISSA cauli-Wings are feeling saucy enough to take your place! 😜 For real though, these babies are so flavorful and crispy, and the perfect app for the super bowl or any bowl! Paired with my tofu dipping sauces: 3 ways (mustard, sriracha and chive) it’s a complete meal. Happy Friday all!!
Cauliflower Wings Recipe:
- 1 small head cauliflower cut (or torn) into small pieces
- 1/2 cup chickpea flour
- 1/2 cup plus 2 tablespoons almond/cashew milk
- 2 tablespoons Harissa paste
- 1 tablespoon coconut aminos
Preheat oven to 400. Line a baking sheet with parchment paper. Mix flour, milk, aminos and harissa together. Carefully dip each piece of cauliflower so that it is entirely coated in the batter and then place on parchment paper/ baking sheet. I also brushed the tops with a little avocado oil to get a nice golden top. Bake for about 25-30 mins.
- 1 package silken tofu drained
- Fresh chives dried herb seasoning
- Sriracha hot sauce
- Whole seed mustard
Place the drained tofu in a food processor and purée until smooth. Divide the puréed tofu into three portions. In one mix in some red sriracha to taste, another mix in the mustard to taste, and the third mix in some chives, herbs and salt and pepper to taste.