BUFFALO CAULIFLOWER WINGS WITH CASHEW RANCH [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
SERVES
4COOK TIME
50INGREDIENTS
TO MAKE THE WINGS:
- 1 medium head cauliflower, chopped into bite-size florets
- 1/2 cup almond flour
- 1/2 cup water
- 2 Tablespoons avocado oil
- 1 teaspoon garlic powder
- 3/4 cup vegan gluten-free buffalo style wing sauce
- Celery, chopped for serving
CASHEW RANCH DRESSING
- 1/2 cup raw cashews (soaked 3-4 hours or overnight)
- 1/2 cup water
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- Pinch of black pepper
PREPARATION
- Pre-heat oven to 450°F.
- Add almond flour, water, oil, and garlic powder into a large bowl. Stir to combine. Add cauliflower florets and toss to coat.
- Spread coating cauliflower onto a baking sheet lined with parchment or sprayed with cooking spray. Don’t skip this step or the cauliflower will stick.
- Bake for 30 minutes, tossing once at the 15-minute mark.
- Remove pan from oven, pour wing sauce over the cauliflower and toss to coat. Set oven to broil and broil cauliflower for 5-7 minutes.
- While cauliflower is roasting, add soaked and drained cashews into a high powered blender or food processor with 1/2 cup water, dill, garlic powder, onion powder, salt, and pepper. Blend until smooth.
- Serve cauliflower wings with cashew dressing and celery.
NUTRITIONAL INFORMATION
Per one cup of cauliflower (ranch not included) Calories: 213 | Carbs: 17 g | Fat: 14 g | Protein: 6 g | Sugar: 7 g
AUTHOR & RECIPE DETAILS
HOMEMADE GINGER BEER [VEGAN]
THIS RECIPE IS :
SERVES
4, 16-ounce bottlesCOOK TIME
10INGREDIENTS
- 1 tablespoon freshly grated ginger root
- 2 quarts water divided
- 4 tablespoon brown sugar or molasses
- A pinch of sea salt
- 1/2 cup lemon juice
- 1/2 teaspoon brewer’s yeast
- Sweetener of your choice (about 1 tablespoon per bottle)
PREPARATION
- In a pot bring grated ginger and 2 cups of water to a boil.
- Add brown sugar (or molasses for the darker color), a pinch of salt and cook until the sugar is dissolved, for about 3-4 minutes, stirring occasionally.
- Strain the liquid through a sieve covered with a few layers of cheesecloth and squeeze well into a bowl.
- Add the rest of the water (about 6 cups), lemon juice and brewer’s yeast. Stir to dissolve and pour into four 16 oz flip top bottles (or equivalent) using a funnel.
- Let it ferment at room temperature for 48 hours, then transfer to the fridge to stop the fermentation process. Add extra sweetener of your choice before serving. Enjoy!