I recently created this plant-based snack with big game days in mind, but it’s really a great appetizer for any occasion. These cauliflower bites get oven-crisped and are almost addictively flavorful, yet with no added oil or sugar, and they’re gluten free and (of course) fully vegan.
I like these hot, straight from the oven, completely unadorned. My kids love to dip them into either plain unsweetened nondairy yogurt – or into Vegan Buttermilk Ranch Dressing. Let me know which way you like them best. xo
SPICY CAULIFLOWER WINGS
2/3 cup water
1 tablespoon tomato paste
1 cup rolled oats
2 tablespoons almond flour
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 head cauliflower, rinsed, trimmed, cut into 2-inch florets
Cholula hot sauce (or equivalent)
Preheat oven to 450 degrees. Line two baking sheets with parchment paper and set aside.
Combine water and tomato paste, and set aside.
In a high-powered blender (like a Vitamix), process together the oats, almond flour, smoked paprika, onion powder, and garlic powder. Transfer spicy powder to a large bowl. Add tomato mixture, and stir together until smooth and thick.
Dip florets one or two at a time into batter, coating completely on all sides. Arrange coated florets in a single layer on prepared baking sheets making sure florets aren’t touching each other.
Bake 20-26 minutes, or until tender, crispy, and golden. Remove from oven.
Sprinkle with salt and hot sauce. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen