Dr. Nandi’s Vegan Buffalo Cauliflower Wings
1 head of cauliflower (break into bite sized pieces)
1/2 cup of soy milk
1/2 cup of water
1/2 cup of gluten-free rice flour
3 teaspoons of garlic powder
1 teaspoon of cumin
1-1 1/2 teaspoon of paprika (depending on heat preference)
1/4 teaspoon of salt
1/4 teaspoon for freshly ground black pepper
1 cup of Frank’s Red Hot Sauce
1 Tablespoon of vegan buttery spread
Preheat the oven to 425 degrees
Grease 2 baking sheets with extra virgin olive oil
In a medium mixing bowl, add the soy milk, water, flour and all the spices and thoroughly mix. The batter should be thick and not drip after coating cauliflower
Dip cauliflower in the batter. Shake off excess batter before cauliflower is placed on baking sheet.
Make sure the cauliflower is placed in a single layer
Bake for 25-27 minutes until the cauliflower is golden brown. Flip the cauliflower over half way through to ensure all sides are colored and crispy
As the cauliflower cooks, in a small saucepan, melt the butter and mix in the hot sauce over low heat. As the butter begins to melt, remove from heat. Stir and set aside
When the cauliflower is done, remove from the oven and in a clean mixing bowl, add the florets and hot sauce. Toss to ensure that the cauliflower is evenly coated.
Return the florets to baking sheet and bake for an additional 20-25 minutes.
Serve with Dr. Nandi’s Ranch Dressing!
Dr Nandi’s Ranch Dressing
1/2 Cup of organic nonfat buttermilk
1/3 cup of low-fat mayonnaise
2 Tablespoons of mustard
1 teaspoon of raw organic honey
1/2 teaspoon of garlic powder
1/8 teaspoon of salt
Whisk buttermilk, mayonnaise, dill, lemon juice, mustard, honey, garlic powder and salt in a medium bowl until combined.