Spicy Buffalo Cauliflower WIngs with Bleu "Cheese" dip

Per a request and due to the popularity of our post on facebook yesterday, here is my recipe for the ultimate yummy party favorite food and what I think could be THE perfect accompaniment to Melanie's dee-licious Chili Cheese fries. (for that recipe see here), 

Buffalo Cauliflower with Bleu Cheese Dip

These are scrumptious!  My only regret with this recipe is that I didn't make more but it was my first attempt and I wasn't sure how well they would be received. Next time we will definitely be making a double batch.

The original recipe comes from our beloved friends at PETA but was altered by me to be gluten-free and I did gussy it up a bit with a buttermilk batter.  It obviously does not contain any dairy or egg but to our "Soy-weary" friends please note that it does contain traces of soy from buttermilk batter and in the actual dip.

Ingredients-

one head of organic cauliflower rinsed and cut into small-medium sized even chunks.

Buttermilk Batter:

1/2 c. soy milk

1 tsp. lemon juice

1 Tbsp. soy sour cream 

1/2 c. gluten-free flour blend

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. sea salt

(this will yield just enough batter to cover one head)

1 cup of your favorite buffalo sauce

or your own :)

1 tbsp. vegan margarine

Bleu Cheese Dip:

1/4 c. Vegenaise

1 tsp. white vinegar

1 tbsp. lemon juice

1/2 tbsp. tahini

1/2 tsp. garlic powder

1/2 tsp. onion powder

sea salt to taste

Use the dip above as is, or if you like it chunky, simply crumble some extra firm tofu into the bowl and stir to combine.  With the chunks, I find it's better if you have time to allow the dip to sit a bit and let the pieces really pick up the flavor.

Preheat oven to 450 degrees.

Lightly grease a cookie sheet or shallow baking pan with vegan margarine or your favorite neutral oil (I used coconut).

Prepare your cauliflower as instructed above.  

Whisk liquid ingredients together until frothy.  Set aside.

In a separate larger bowl mix dry ingredients together.  Stir in wet ingredients until fully incorporated.  Think thin pancake batter.

Douse your cauliflower pieces carefully in the batter, coating evenly but allowing excess to drip off into the bowl.  Place on cookie sheet or in baking dish.

Bake in the oven for about 15-18 minutes until coating has baked on and become a very light golden brown (especially with gluten free flour, it doesn't get as golden), but keeping an eye on them that they do not brown too quickly.  

Meanwhile, melt your margarine in a small sauce pan. Remove from the heat and add in your buffalo sauce.  Pour into a bowl large enough to contain your cauliflower.

Carefully remove hot cauliflower from the oven.  So as not to waste any of my precious sauce, I delicately removed them from the baking sheet and placed them in the bowl of sauce.  Using your hands toss and coat the breaded pieces with the sauce.  

Return the cauliflower to the baking sheet and bake in the oven for an another 5 minutes of so, just until the sauce starts to bake on and brown a bit. 

Meanwhile, mix up your bleu cheese dip by combining all of the ingredients and stirring well.

When your cauliflower is ready, remove from oven and let cool slightly.  Drizzle with some of the leftover sauce and serve up the rest for those who like their "wings" extra saucy and spicy.  And to cool the palate: some cold crisp organic celery.

THINKING OF TRYING OUT THIS RECIPE AT YOUR NEXT PARTY OR EVENT?
Melanie and I would love to hear all about it!  Feel free to leave a comment here or on our facebook wall here> Peas in the Pod: Crazy Vegan Cousins

Until then . . . 

Love and light,

Amber