Buffalo Cauliflower 'Wings'
If you're from North America, there's nothing better than putting on the sports match, drinking a cold beer and eating wings. For those looking for a non-chicken option, these buffalo cauliflower 'wings' are sticky, spicy and really hit the spot!
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. This is the final project of my classmate, Camille, who selected 'no frills' homemade recipes that she could serve to her family. It looked so beautiful presented as a salad, and the flavour was just like hot wings sauce. But completely plant based! Great work Camille!
- 3 large bell peppers (red is best, but experiment with colour if you’d like)
- 8 Habanero peppers (or add in your choice of spicier chili, if you dare!)
- 1 garlic clove
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup (or 2 teaspoons coconut sugar)
- 1/2 teaspoon lemon zest
- 1 teaspoon both of ground black pepper, and sea salt
- 1/4-1/2 cup water (more if needed)
- Put all ingredients into a blender and blend until combined. You don't want the sauce to be too runny or it will not marinate well with the cauliflower.
- Wash the cauliflower and shake to remove excess water. Cut into small florets, similar size to chicken wings.
- Put the cauliflower in a bowl and cover with the sauce, mixing to ensure even coverage.
- Place on a teflex sheet and put in the dehydrator for 6-8 hours. Check back regularly to get the desired consistency, crunchy yet saucy!
- Non-Raw Option: - you can alternatively marinate the cauliflower in the fridge for minimum 2 hours, over overnight. Bake at 375 degrees F (190 Celsius) for 15-20 minutes, until crispy.
- Serve over a bed of butter lettuce or greens, with some fresh dill sprigs and other veggies of your choice (celery and shaved carrot are good, so is radish!)
- This goes well with a vegan ranch sauce as a dressing (or serve this old school style with dip, carrots and celery!)