Categories: Appetizers & Snacks, Cauliflower, December2012, Healthy, Vegan

Ingredients

• Wings:
• 1 small head cauliflower, broken into small florets
• 3/4 cup oat flour
• 3/4 cup almond milk (plain)
• 1/2 cup BBQ sauce (I used Annie’s)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp chili powder
• 1 tsp hot sauce (more or less depending on type of hot sauce and preferences)
• 1 tsp arrowroot powder (cornstarch will work too)
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• Dip:
• 7 oz. firm tofu (1/2 of a 14 oz. block)
• 2 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• 1 tbsp vegenaise (or canola oil based mayo)
• 1 tbsp seaweed (I used a seaweed/sesame seed mix, but a few sheets of seaweed or kelp granules will work too)
• 2 tsp lemon juice
• 1 tsp miso paste
• 1 tsp tahini
• 1/2 tsp garlic powder
• pinch of dried oregano
• pinch of salt

Directions

1. Preheat oven to 450 degrees F.

2. Combine oat flour and almond milk. Toss cauli florets in batter until they are well coated, then pour in glass baking dish (sprayed with non stick).

3. Bake for 20 minutes (at 450 degrees).

4. While cauliflower is baking, combine the BBQ sauce, hot sauce, spices, arrowroot, salt and pepper.

5. After the cauliflower has cooked for 20 minutes, toss it with the BBQ mix, then bake for ~8 minutes.

6. Enjoy with celery and bleu cheese tofu dip

7. Dip:

8. Add everything to a blender/food processor/magic bullet and process until smooth.

9. You don’t have to press the tofu, just pour off all the excess liquid so there’s as little water as possible.

10. If you want a crumbled texture, forego the blender approach and add everything to a bowl, using a fork to mash up manually so it retains a course chunky consistency.

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