Football season is well under way and cooler climates are ahead. Nothing says fall like tailgating food but for non-meat eaters, most of the choices don’t suit us. However with these spicy cauliflower “wings” you get to enjoy fall and football like everyone else, except a bit healthier and veg-friendly!
Spicy Wing Sauce
- 8 tablespoons hot sauce
- 8 tablespoons vegan butter
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon vegan Worcestershire sauce
- salt to taste
Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
Blue Cheese Dip
- 1/4 block of firm tofu, pressed, drained and crumbled
- 1/2 teaspoon of garlic powder
- 1 teaspoon onion powder
- 1/2 cup veganaise
- 1/2 cup vegan sour cream
- 1/4 teaspoon dijon mustard (add more to taste for desired tang)
- 1/4 teaspoon yellow miso paste ((add more to taste for desired flavor)
- 1 teaspoon lemon juice (add more to taste for desired tang)
- 1/2 teaspoon white vinegar (add more to taste for desired tang)
- 1/2 teaspoon dill (add more to taste for desired flavor)
- Salt, to taste
Mix all ingredients, minus the tofu, until well incorporated and smooth. Mix in the crumbled tofu and chill until ready to serve.
- 1 head of cauliflower, cut into florets
- 1 cup of flour
- 1 tablespoon cornstarch
- 1 1/2 cups of seltzer water
- Salt, to taste
Combine cauliflower ingredients, minus the cauliflower, until well incorporated.
Pour about 1 inch of a high smoking point oil (safflower, sunflower, etc.) on the bottom of a frying pan or wok and bring up to medium heat. Once oil is hot but not smoking, dip the florets in the batter, making sure they are well coated. Fry them until they are lightly brown, a few at a time, do not crowd the pan. When they’ve cooked, place them on a paper towel lined plate to drain.
Toss cauliflower in Buffalo Sauce, making sure they are coated well and serve with blue cheese dip.