“Sriracha cauliflower wings are my Bae”, or at least that is what my daughter says. This is HUGE as it is coming from my not completely vegan child who has labeled herself as a “chikatarian” (she likes Chik-fil-a basically). I know, this is technically a vegan food blog, but to be perfectly honest, I just cannot make everyone eat as I would. Now, when we are home, I only make 1 dish and everyone eats that 1 dish, but when we go out, they are all free to make their own choices. Thankfully, they no longer go crazy when they order and have realized how certain foods make them feel as well as realize how eating foods affects other creatures, but chicken, I can’t quite get her to give up yet.
Thankfully, my kids all LOVE vegetables and so getting them to eat veggies is really easy. Cauliflower is one of their favorites, whether its raw or cooked and we’ve used this veggie as a substitute for rice or mashed potatoes and even in shrimp cocktail. It also works well as “chicken” for making wings. I mean, it’s better than eating “fake” meat made of weird ingredients, right?
What makes these “wings” even better, is that I used a wonderfully, spicy sauce called Sriracha. Have you tried it yet? If not, and if you like a little (or a lotta) heat, then you’ve gotta get yourself a bottle.
Sriracha is gluten-free according to the maker, but if in doubt, always feel free to reach out on your own, call the company and ask questions. You can really do that with any product. That being said, I was introduced to this years and years ago by my husband who is half Korean. It’s a pretty main stream condiment now to buy and its logo is even on t-shirts (how funny is that?). Anyways, it’s basically a hot chili paste that you can add to any dish. We love it in our Dirt Soup or Soba Noodle Bowl, drizzled over Fried Rice or I even mix it up with my Vegenaise and smear it on sandwiches or grilled corn on the cob (YUM!)
So, just how do you make some wings made from cauliflower? Let me show you,,,,it’s pretty easy.
Grab your cauliflower & cut it up into bite size florets.
Drizzle with a little olive oil then coat with your bread crumb mixture. This keeps it nice and crispy on the outside. Then bake.
Now, you’re not going to add your Sriracha until it’s been baking 15 minutes at least. You want the sauce to form its own layer AFTER it’s already cooked a little. Otherwise, you won’t taste much of it and it can tend to get a little soggy.
Now you bake a little longer and there you go, you’ve got yourself some wonderfully spicy, wings for your next shindig.
I’m amazed that I was even able to get the photos I did. As soon as my kids saw I was making these, they were swarming around the kitchen waiting for the “ok” to start digging in.
Make it even more authentic with some dairy-free, gluten-free ranch. I love to make my own (which is in recipe below), but if you’re happen to be in Wal-Mart, pick up from Just Ranch by Hampton Creek, because this stuff is wonderful! This is what it looks like & it is in the dressing section. They also have Just Mayo (Sriracha flavor is my fave of course) which is also dairy, egg, nut and gluten-free.
Are you ready to add a little heat to your life? Try something a little different? Impress some friends?
Here’s how you do it.
- 1 head cauliflower, cut into bite size pieces
- 1/2 C. GF bread crumbs or Panko Crumbs (Flour will also work, but will be less crispy)
- 2-3 TB. extra virgin olive oil
- pinch of sea salt
- pinch of garlic powder
- 1/3 C. Sriracha
- 1 tsp. Earth Balance Soy free, Vegan Butter, melted
- Vegan Ranch Dressing
- 1 C. Vegan Mayonnaise (like Just Mayo or Vegenaise)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 C. Vegan Sour Cream (like Tofutti or Daiya)
- Whisk all ingredients together & chill before serving. Add a little non-dairy milk if you want it a little thinner.
- Preheat oven to 400°
- In a large bowl, combine bread crumbs, garlic powder & salt.
- Drizzle cauliflower bites with olive oil then coat in bread crumbs.
- Transfer to a large baking sheet covered in parchment and roast 15 minutes.
- Whisk together melted butter and Sriracha.
- Remove from oven and now coat with Sriracha using a plastic pastry brush, making sure to evenly distribute.
- Transfer back to parchment lined baking sheet and bake another 10 minutes, until crispy.
- Remove from oven.
- Serve with celery & vegan ranch dip.
Time to Participate
What’s your favorite party food? What fun or unique way have you used cauliflower in a recipe? If you could only pick 1 condiment to keep in your house, what would it be?
Don’t forget to share your answers below,,, It’s much more fun when everyone participates 🙂
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