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Charis Cuisine
Spicy Buffalo Cauliflower Wingz
with Creamy Potato Salad (Vegan & GF)
by Carole-Lee Schuchmann
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This is easily one of my favorite summertime meals. It's
got the perfect balance of spices and herbs along with a
stunning contrast of flavors and textures. Great for a
summer pot-luck, Get together, or a nice dinner night in
with your loved ones!
This recipe features my own from-scratch buffalo sauce,
but you can absolutely opt for your favorite wing sauce
in place of it to save time! |
(Serves 6-8)
Creamy Potato Salad Ingredients:
8 small to medium russet
potatoes, skinned and cut into bite sized pieces
1 Cup Follow Your Heart Grapeseed Oil Vegenaise®
1 Tbs dijon mustard
1 Tbs dried dill weed
1 medium sweet white onion, finely diced
1 Tbs sea salt, or to taste
cracked black pepper, to taste
1/4 tsp smoked paprika
1/4 tsp chipotle chili powder
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In a pot of salted boiling water, add potatoes and bring
to a simmer until firm but tender (12-15 minutes). Once
cooked, drain potatoes in a colander and run under cold
water for a moment, until cooled. Coat diced onion in
Vegenaise, mustard, dill, salt and pepper. Then, add
potatoes and mix well. Cover and refrigerate this potato
salad while you prepare the rest of this meal; it will
allow the flavors to mature nicely! |
What you'll need for the
spicy buffalo sauce:
(Part 1 of 2)
9 jalapeno peppers, capped and cut length wise, seeds intact
1 sweet onion, sliced into half moons
1 green bell pepper, seeded and sliced
6 cloves of garlic, minced
1 tsp cold-pressed extra virgin olive oil
1 cup water
Directions:
*(Please make sure you are in a well ventilated area while
preparing this)*
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In a hot skillet set to medium high, add olive oil,
jalapeno peppers, onion, green bell pepper and minced
garlic. Sauté until onions and peppers are nicely
caramelized, stirring often. Cook for about 6 minutes on
high, then add water and let steep for 20 minutes on
medium heat. Once complete, set aside and let cool to
room temperature. |
(Part 2 Buffalo Sauce ingredients)
1/2 cup tomato paste
1 tsp smoked paprika
2 cups white vinegar
2 Tbs Braggs apple cider vinegar
1/4 tsp chipotle chili powder
4 tsp sea salt
1/4 tsp Soy Sauce
1 tsp organic brown sugar
1/2 cup raw, unsalted cashews
1 Tbs nutritional yeast
| Transfer cooked
pepper mixture to a high speed blender. Add remaining
ingredients and blend on high for 15-30 seconds. Once
completely blended, pour into a bowl and set aside to
cool. While cooling, let's make these wingz! |
Cauliflower Wingz Ingredients:
3 heads of cauliflower, cut into large florets
1 cup garbanzo bean flour
2 Tbs cold pressed extra virgin olive oil (just enough to
lightly coat each floret)
Directions:
Preheat oven to 450° F
1.) In a large
bowl, add cauliflower and olive oil. Toss until coated,
then add flour and toss again until nicely coated in
flour. (Alternatively, you can use a large plastic bag
and shake it up to coat!)
2.) Once coated in flour, add cauliflower to a large
colander set inside of a large bowl, and generously pour
buffalo sauce to coat each cauliflower floret. Toss and
add more sauce if desired.
3.) Line two baking sheets with aluminum foil, and
lightly coat with olive or safflower oil to prevent
sticking.
4.) Place cauliflower wingz on lined baking sheets, then
place in the oven for 15-25 minutes. |
Serve wingz while hot, add cold potato salad, and enjoy!
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'Behold,
I will bring them from the north country, And gather them from the
ends of the earth,
Among them the blind and the lame, The woman with child and
The one who labors with child, together,
A great throng shall return there...And My people shall be
satisfied with My goodness, says the LORD.'
Jeremiah 31:8, 14
~~~
©2017 Charis Childbirth Services, All Rights Reserved
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leaving all attribution intact.
February 2017 |
