Ingredients
h
1 head cauliflower
u
1 ¼ cup unsweetened plant milk
a
⅔ cup all purpose flour
t
⅓ cup tapioca starch
p
½ cup panko
S
Salt
B
Black pepper
G
Garlic powder
O
Onion powder
S
Smoked paprika
h
1 tbs harissa
F
For the Maple Harissa sauce:
h
3 tbs harissa
m
¼ cup maple syrup
v
2 tbs vegan butter
l
1 tbs lemon juice
F
For the Vegan "honey" mustard ranch sauce:
v
½ cup vegan mayo
d
2 - 3 tbs dijon mustard
m
1 tbs maple syrup
d
1 tsp dill
S
Salt to taste
Directions
1
For the Cauliflower wings:
1
Preheat oven to 425F
h
1 head cauliflower
2
Cut the cauliflower into florets
3
Mix the unsweetened plant milk, all purpose flour, tapioca starch, panko, salt, black pepper, garlic powder, onion powder, smoked paprika, and harissa.
u
1 ¼ cup unsweetened plant milk
a
⅔ cup all purpose flour
t
⅓ cup tapioca starch
p
½ cup panko
S
Salt
B
Black pepper
G
Garlic powder
O
Onion powder
S
Smoked paprika
h
1 tbs harissa
4
Coat the cauliflower wings in the batter.
5
Add them to a lined baking sheet, spray with a little oil and bake at 425F for 35-40 minutes, flipping half way.
6
For the Maple Harissa sauce:
1
Mix the harissa, maple syrup, vegan butter, and lemon juice in a skillet on medium low. Cook until the sauce thickens.
h
3 tbs harissa
m
¼ cup maple syrup
v
2 tbs vegan butter
l
1 tbs lemon juice
2
Glaze the cauliflower wings with the maple harissa sauce.
3
For the Vegan "honey" mustard ranch sauce:
4
Mix the vegan mayo, dijon mustard, maple syrup, dill, and salt to taste.
v
½ cup vegan mayo
d
2 - 3 tbs dijon mustard
m
1 tbs maple syrup
d
1 tsp dill
S
Salt to taste
