Cauliflower is the new kale! Everything cauliflower is happening all over the vegan world and this is my new go-to cauli dish. It was accidental but it is fantastic and so maybe it will become your go-to too.
I was trying to make cauliflower wings but it didn’t work out. The hot sauce we used was too spicy and so I ended up diluting it with cashew cream. And this recipe was born. So, I’m still working on my own wings recipe but until then…
1 small head of cauliflower
1/2 cup chickpea flour
1/2 cup filtered water
A few shakes each of onion powder and garlic powder
1 cup cashew milk *
A few shakes of your favorite hot sauce
Paprika, for garnish
Preheat the oven to 450. Line a baking sheet with nonstick foil.
Whisk the chickpea flour, water and onion and garlic powders together until there are no lumps.
Cut the head of cauliflower into bite size pieces, sort of big but not too big. Drop them into the flour mixture and use a big slotted spoon to stir and cover the pieces well.
Pick each piece of cauliflower and shake off the excess flour mixture and gently place them onto the baking sheet. Bake until they brown, 20 to 25 minutes, depending on your oven.
Mix a few dashes of hot sauce into the cashew milk and pour it over the cauliflower. Sprinkle paprika over the top and bake for another 10 or 15 minutes to make sure the cashew milk is heated through.
Enjoy as a side dish with tofu, tempeh or whatever else you are making!