Chipotle Buffalo Cauliflower Wings & Cashew Dill Ranch Dip

It’s pub food, gone healthy!

Bet’chya can’t eat just one!

And this time, that’s not a bad thing.

In just a few steps you’ll find yourself devouring a healthy version of your favourite spicy pub food.

Batter them.

Bake them

Sauce them

Bake them

Whip up the dip

Devour.

Hot wings minus the bones!

And this dairy-free ranch dip is a perfect side kick for these spicy wangs.

Serve it up as a main or an appy!

Benefits:

• Cauliflower is part of the brassicas family, which means it’s a sulfur-containing cruciferous veg. The sulfur helps synthesize the antioxidant glutathione. It’s got disease fighting components, it’s low in fat, high in fibre. Plus it’s high in vitamin C and potassium.
• Dill is packed with vitamin A (for your eyes), vitamin C (for your immunity), manganese (for your bones and metabolism), plus it’s a great breath freshener!
• Cashews are packed with vitamin E (a disease fighting antioxidant) and are rich in minerals.

Chipotle Buffalo Cauliflower Wings & Cashew Dill Ranch Dip

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Wings with a kick, without the chicken! The texture and flavour of these cauliflower wings will satisfy that games day craving. This dip is so creamy and a perfect compliment to these veggie wings.

Author: Jules

Recipe type: appetizer, snack, potluck

Serves: 8 servings

Ingredients

• 2 heads cauliflower florets, chopped into wing sizes (save the stalks for a different recipe or to make veggie stalk)
• 
  Batter:
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ¼ tsp Himalayan salt
• 1 cup oat flour (blend up oats in your blender) - use gluten free if needed
• 1¼ to 1½ cups soy milk
• 
  Chipotle Sauce:
• ¼ cup tomato paste
• 2 tbsp maple syrup
• 3 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tbsp chipotle powder
• 1 tbsp garlic powder
• 1 tsp vegan Worcestershire sauce (if you don't have this on hand, Tamari or Soy Sauce will work)
• ¼ cup water
• 
  Cashew Dill Ranch Dip:
• 1 cup cashews, soaked for 1 hour minimum
• 1 tbsp onion powder
• 2 cloves garlic
• juice of ½ lemon (about 2 tbsp)
• ¼ cup apple cider vinegar
• ½ tsp salt
• ¼ cup water
• ⅛ cup chives
• 1 tbsp dill
• 
  Extras:
• 4 carrots, chopped lengthwise
• 4 celery stalks, chopped lengthwise
• 2 chive stems, minced

Instructions

1. Preheat oven to 450 F
2. Mix together the dry batter ingredients in a medium sized bowl, then add in the soy milk a little at a time. You may need it all. The batter should be slightly runny, but not so much that it doesn't adhere to the cauliflower florets.
3. For each cauliflower floret, dip completely into the batter, transfer to a drying rack with a plate it to catch the drips (this is to ensure the cauliflower isn't too coated with excess batter), place on a parchment covered baking sheet
4. Bake for 20 minutes, flipping half-way, until browned
5. While they're baking, make the Chipotle Sauce: add all chipotle sauce ingredients to large bowl and mix thoroughly
6. Take cauliflower wings out of the oven, then dump them into the big bowl with the chipotle sauce. Toss until the sauce is evenly coated, then with your hands, shake off the excess sauce and spread the wings out on the baking sheet again.
7. Bake for another 15 minutes, flipping half way. The glaze should be caramelized at the end
8. While they're baking, make your Cashew Dill Ranch Dip: add all ingredients to your blender and blend until smooth
9. Take out the wings and let cool 5 minutes, then plate cauliflower wings with chopped carrots, celery and the dip topped with chives!

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