Buffalo Cauliflower Wings with Blue Cheese Dip

Name: Buffalo Cauliflower Wings with Blue Cheese Dip
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup olive oil spray; 1 cup Buffalo cauliflower:; 2 tbsp. unsweetened nondairy milk (nut-free if necessary); ½ tsp. chickpea flour; ½ tsp. cornmeal (gluten-free if necessary); 1 large or 2 small garlic powder; 1 cup smoked paprika; 2 tbsp. heads cauliflower (2 lb), broken into florets; 1 tbsp. hot sauce; 1 tbsp. apple cider vinegar; ½ cup no-salt-added tomato paste; ½ cup Maple syrup; 2 tbsp. Blue cheese dip:; ½ tsp. plain coconut yogurt (or soy yogurt; unsweetened); ½ tsp. vegan mayonnaise; ½ tsp. white wine vinegar; ¼ tsp. vegan Worcestershire sauce (gluten-free if necessary); ¼ tsp. salt; half a 14-ounce onion powder; to taste dried marjoram; dried oregano; block extra firm tofu, drained and crumbled; black pepper

Preheat the oven to 450°F . Lightly spray a 9 × 13-inch baking dish with olive oil.

Cook45 min
Total45 min
Serves4
LevelEasy

Dinner Dairy-Free Vegan Vegetarian American

Buffalo Cauliflower Wings with Blue Cheese Dip

Ingredients

1 cup olive oil spray
1 cup Buffalo cauliflower:
2 tbsp. unsweetened nondairy milk (nut-free if necessary)
½ tsp. chickpea flour
½ tsp. cornmeal (gluten-free if necessary)
1 large or 2 small garlic powder
1 cup smoked paprika
2 tbsp. heads cauliflower (2 lb), broken into florets
1 tbsp. hot sauce
1 tbsp. apple cider vinegar
½ cup no-salt-added tomato paste
½ cup Maple syrup
2 tbsp. Blue cheese dip:
½ tsp. plain coconut yogurt (or soy yogurt; unsweetened)
½ tsp. vegan mayonnaise
½ tsp. white wine vinegar
¼ tsp. vegan Worcestershire sauce (gluten-free if necessary)
¼ tsp. salt
half a 14-ounce onion powder
to taste dried marjoram
dried oregano
block extra firm tofu, drained and crumbled
black pepper

Preparation

Preheat the oven to 450°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
To make the cauliflower : Mix the milk, chickpea flour, cornmeal, garlic powder, and paprika in a large bowl. Dredge one cauliflower floret at a time in the mixture and place in the prepared baking dish. Bake for 20 minutes.
While the cauliflower is baking, mix together the hot sauce, apple cider vinegar, tomato paste, and maple syrup in a cup or small bowl.
Remove the cauliflower from the oven and use a spatula to loosen any florets sticking to the baking dish. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for 7 to 8 minutes more, until the hot sauce has thickened and caramelized.
While the cauliflower is baking the second time, make the dip : Mix the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano in a medium bowl. Once combined, fold in the tofu. Taste and add pepper as needed.
Serve the cauliflower immediately with the dip. Leftovers will keep in airtight containers in the fridge for 2 to 3 days.