Buffalo Cauliflower "Chicken" Bowl Recipe

This is one of my favorite bowls to make for nonvegans, because it packs all the crispy, saucy deliciousness from traditional chicken wings, but without the grease, fat, and too-full feeling. I make these all the time during football season and serve them with a hard cider—they’re the perfect “good-time” food. And they feel good, too, since you can enjoy the sensory experience of wings without the harm to animals or to your own body.

 

2 flax eggs or 2 egg replacers, such as Bob’s red Mill

 

1 cup almond flour

1 cup chickpea flour (aka garbanzo bean flour)

2 tablespoons stone-ground medium-grind cornmeal

1 teaspoon garlic powder

2 teaspoons onion powder

1 tablespoon paprika

1 teaspoon fine sea salt

1/2 teaspoon freshly cracked black pepper

1 tablespoon maple syrup

4 cups cauliflower florets (from 1 large head), cut into “wing”-sized pieces, about 2 inches across

3 tablespoons vegan butter 1 1/2 cups hot sauce

 

8 cups (packed) stemmed, deribbed, roughly chopped kale, such as curly or lacinato (about 3 large bunches)

3/4 cup ranch Dressing (page 126)

1/4 cup hemp hearts, for garnish

1/4 cup sesame seeds, for garnish

 

MAKE THE CAULIFLOWER WINGS: Preheat the oven to 400oF. Line a sheet pan with parchment paper or a silicone mat.

 

In a large bowl, use a whisk to combine the almond flour, chickpea flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper. Add the maple syrup, flax egg (or egg replacer), and 2 cups water and gently whisk until a smooth, thick batter forms. If it’s too thick, add more water, a tablespoon at a time to thin it out, if necessary.

 

Using tongs, or your clean hands, dip a cauliflower floret into the batter until well coat- ed and place on the baking sheet. Repeat with the remaining florets, arranging them on the baking sheet in an even layer.

 

Transfer to the oven and bake for 10 to 15 minutes, until lightly browned. Remove the pan from the oven and using tongs, gently rotate the florets. Continue baking for 10 to 15 more minutes, until tender but not mushy.

 

Meanwhile, in a large saucepan, melt the butter over medium heat. Reduce the heat to low, add the hot sauce, and stir until well incorporated.

 

Remove the sheet pan from the oven and slowly pour the hot sauce mixture over the cauliflower. Gently toss to coat. Continue baking for about 10 minutes more for the flavors to meld. Remove from the oven and let cool slightly.

 

Assemble the bowls: In a large bowl, combine the kale and dressing and toss until the greens are well coated. Divide the dressed kale among four bowls. Add the cauli- flower wings. Scatter the hemp hearts and sesame seeds over the top.