Smoky Chipotle Cauliflower “Wings”

Allergens

Gluten, Dairy (can be made dairy-free with a suitable blue cheese alternative)

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups almond milk
• 3/4 cup all
• purpose flour
• 1/2 cup cornstarch
• 2 tsp garlic powder
• 2 tsp onion powder
• Salt and pepper, to taste
• Canola oil, for frying
• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 3 tbsp chipotle in adobo sauce
• 3 tbsp butter, melted
• Blue cheese dressing, for serving
• Celery sticks, for serving

Instructions

1. In a large bowl, whisk together the almond milk, flour, cornstarch, garlic powder, onion powder, salt, and pepper to create a batter.
2. Add the cauliflower florets to the batter and toss until evenly coated.
3. In a deep fryer or heavy pot, heat about 3 inches of canola oil to 350°F (175°C).
4. Carefully add the coated cauliflower bites to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 4 6 minutes per batch. Remove from the oil and drain on paper towels.
5. In a large bowl, combine the hot sauce, chipotle sauce, and melted butter. Add the fried cauliflower to the bowl and toss until evenly coated.
6. Serve immediately with blue cheese dressing and celery sticks.

Chef’s Insight

For an extra kick, add a pinch of cayenne pepper to the batter or sauce.

Notes

Adjust the amount of hot sauce and chipotle sauce to your preferred spice level.