Omg not another post about the magic of cauliflower! Well, at least I didn’t call this post “vegetarian hot wings.” I’m not here to disguise this for anything other than what it is: you’re eating cauliflower dunked in hot sauce that is so good I licked it from the bowl.
I actually found this recipe in my Fixate cookbook (Autumn Calabreses’ companion cookbook to her 21 Day Fix Portion Control program). I was skeptical because some of the recipes take a taste hit when they are tailored to a “diet” but not this one. Not. This. One. I did make a few adjustments (mainly because I ran out of a certain ingredient) but it was still amazing. Bowl licking worthy and Husband approved.
This is also a great way to sneak in some extra vegetables and a fantastic way for vegetarians to scratch that wing sauce craving, sans the wings.
- 1 large head cauliflower, chopped into bite site florets
- 1/2 tsp sea salt (divided)
- 1/4 cup hot sauce
- 1 TBSP rice wine vinegar*
- 2 tsp cornstarch
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Worcestershire sauce
- 2 TBSP butter
*Rice Wine Vinegar sounds like one of those useless ingredients you’ll never use, but you can also use it in Asian-style marinades & salad dressings.
- Small mixing bowl
- Whisk or fork
- Measuring cups
- Chef knife
- cookie sheet
- aluminum foil
- cooking spray (like Pam)
- small sauce pan
- Preheat oven to 350
- Line the cookie sheet with aluminum foil (for easy clean up)
- Place cauliflower florets on baking sheet, spray lightly with cooking spray and 1/4 of sea salt.
- Bake for 20 minutes, or until tender-crisp. Occasionally shake the pan so that florets don’t stick to foil.
- While the cauliflower is baking, combine hot sauce, rice vinegar & cornstarch in the sauce pan. Whisk until cornstarch is blended.
- Add remaining ingredients to sauce pan; heat over low-medium, whisking frequently until sauce has thickened. Remove from heat and set aside.
- Remove cookie sheet from oven and pour hot sauce mixture over the florets. Mix well so that all the forest are well coated.
- Return to oven, bake an additional 5 minutes.
- Serve hot with celery & ranch dressing (or blue cheese).
Ok, so wine is extremely difficult to pair with hot sauce & ranch dressing because you’ve got a lot of flavors going on to begin with. Other than just filling up your wine glass with more ranch, I would suggest a Chardonnay.
If anyone has a better suggestion please leave me a comment! I am definitely NOT a wine connoisseur; pairing wines with food is something I am learning (along with new recipes and cooking skills!).