Being the hungry (and completely dog-obsessed) person that I am, I’ve noticed a trend on my social media accounts. I came to the realization that I follow more food and dog accounts than I do real people…
I’m not going to lie, this is preferred for me. How could you go wrong with food and dogs?! I don’t need to see Joann’s new shoes or that Devon went to a baseball game. No. What I do need to see? A mile high stack of pancakes covered with allllll the toppings. A bunch of puppies running at the camera in slow motion with their tails wagging and ears flopping like Dumbo. Oh yes, much better.
Due to the overwhelming number of food accounts that I follow, I notice a lot of food trends that are currently happening. Something I’ve been seeing over and over again are cauliflower wings and I’ve just been dying to try them! I got all excited about making them and was blabbering about them to my boyfriend who was a bit of a doubter. Cauliflower wings???? How could that ever compare to their chicken counterparts?! Sounds weird.
Then, he asked me to make healthy cheat night on Wednesdays because he has two practices that day and always comes home hungrier than a Survivor contestant after being on the show for 39 days. Hehe CHALLENGE ACCEPTED. So of course what better cheat night than pizza and wings?!!!!! I made these babies (along with a chickpea flour pizza which will be a post for another day) and they changed his mind about cauliflower wings real quick. Sure they’re not chicken, but they are DANG DELICIOUS. Crispy on the outside, tender on the inside, they almost melt in your mouth. Mmmmm, mmmm, mmmmm, so good.
Because I’d never made cauliflower wings before, I turned to some of my most trusted food bloggers for inspiration. I ended up making my own version of The Minimalist Baker’s cauliflower wings because they were one of the few recipes I came across using chickpea flour . I’m super pumped about chickpea flour right now because I recently discovered it, it’s such a good source of protein and nutrients while not being a grain (which I try to avoid) AND it’s cheap and easy to make. I make my own simply by buying dried chickpeas from a local Persian market, where I also get all of my dates from for super cheap. Then, all I do is stick them in my Vitamix and about 20 seconds later I’ve got myself a big jar of the good stuff, aka chickpea flour. Anddddd, why wouldn’t I want to add something that’s high in fibre, good for digestion, helps decrease inflammation, has a wide array of vitamins and minerals, and is gluten free to my recipes? It’s a win-win without a doubt.
I’ve been on the hunt for more chickpea flour recipes, so if anyone knows of any good ones I’d love to hear them! I’ve used it as the base in a dairy free cream of mushroom soup (which was BOMB), a chickpea flour pizza crust (also BOMB), and an attempt at chickpea flour tortillas (which were less bomb because they fell apart) but that’s where my trials trail off. It’s so versatile and nutritious it just makes me want to try it in everything!
Anyways, back to the reason we’re all here. These crazy good cauli wings. Next time you’re craving a good cheat meal, treat yo-self to these finger-lickin’ good yellow curry cauliflower wings and then make like 5 more batches and treat yourself to those too because that’s what inevitably is going to happen (it happened to us).
Yellow Curry Cauliflower Wings with Vegan Ranch Dipping Sauce
- 1 head of cauliflower cut into florets
- 2 cups chickpea flour
- 2 tsp yellow curry powder
- ½ tsp of each: cumin, chili powder, garlic powder, salt, pepper, ground coriander
- ¾ cup cashew milk
- 3-5 Tbsp + ¼ cup water (or more if needed)
- ½ cup yellow curry paste
- 1 Tbsp maple syrup
- 1 Tbsp coconut oil
- ½ cup Manitoba Harvest Hemp Hearts
- ¼ cup dill
- 1 tsp lemon juice
- Pinch of salt and pepper
- 1 clove garlic
- Preheat the oven to 450 degrees and place a piece of parchment paper on a baking sheet.
- Add chickpea flour, yellow curry powder, cumin, chili powder, garlic powder, salt, pepper, and ground coriander to a medium bowl and mix to combine thoroughly.
- Add ½ cup cashew milk to the dry ingredients and mix. Thin with water until the batter is thick enough to stay on the cauliflower but thin enough to work with.
- Dip each cauliflower floret in your batter and allow the excess to drain off. Put the dipped florets on your parchment paper lined baking sheet, making sure they have at least ½ an inch in between them.
- Place in the oven for 20-25 minutes.
- Meanwhile, make your sauce by combining yellow curry paste, maple syrup, and melted coconut oil. Add water until the sauce is thin enough to dip the wings in for coating.
- Once your florets are done, remove them from the oven and coat each “wing” in the sauce you’ve made, allowing the excess to drain before placing them back on your baking sheet and baking for another 15-25 minutes (depending on how crispy you like yours).
- While the cauli wings are in round two of baking, make your vegan “ranch dressing” by combining hemp hearts, dill, ¼ cup water, ¼ cup cashew milk, lemon juice, salt, pepper, and garlic clove in a blender. Blend until smooth.
- Remove the cauli wings from the oven when they’ve reached your desired level of crispiness, drizzle with the remaining sauce you dipped them in in step 7, and serve with the “ranch” dipping sauce. Enjoy!