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Vegan Cauliflower Wings

2019-10-03
  • Servings: 6 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“These vegan cauliflower tacos are the perfect comfort food. They’re super crispy, easy to make, and so delicious! Try them for the Super Bowl®! Serve on soft tortillas topped with lettuce, red cabbage, green onions, cilantro, and avocado. Drizzle lime juice on top and serve with more sriracha and yogurt sauce.”

Ingredients

3/4 cup all-purpose flour

3/4 cup unsweetened almond milk

1/4 cup water

2 teaspoons garlic powder

2 teaspoons paprika

salt to taste

ground black pepper to taste

1 small head cauliflower, cut into bite-sized florets

3/4 cup panko bread crumbs

1 cup barbeque sauce

2 teaspoons sriracha sauce, or to taste (optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Combine flour, almond milk, water, garlic powder, paprika, salt, and black pepper in a large bowl. Pour panko into a shallow bowl. Dip florets into the batter to coat completely. Roll in panko and lay on the prepared baking sheet, leaving a bit of room between each one.
  3. Bake in the preheated oven for 25 minutes.
  4. Pour barbeque sauce into a bowl. Remove cauliflower from oven; dip each floret in the barbeque sauce and place back onto the baking sheet. Drizzle with sriracha sauce. Bake for 25 minutes more.
Original recipe source

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