This is a real crowd pleaser, served in bowls with a cooling ranch dressing to dip your ‘wings‘ in. Bonus is you don‘t have any bones to discard.
I turned this classic snack into the main event by serving it with a crisp green salad and slices of the obligatory celery.
I used cashews to make the dressing but you could use shop brought mayo and add in the extras if you must. But the dill is essential.
This is also completely gluten free, due to the fact that I use chickpea four in the batter.
1 cauliflower head
1 bottle franks hot sauce
1 tbsp. vegan butter
¾ cup chickpea four
½ cup plain dairy free yogurt
½ cup dairy free milk
1 tbsp. smoked paprika
1 tsp ground cumin
1 garlic clove grated
Good pinch of salt and pepper
1 cup cashews soaked overnight or for 1 hour in boiling water
¾ -1 cup water
1 large garlic glove finely chopped
1 tbsp. apple cider vinegar or white wine vinegar
Juice 1 lemon
1 tsp salt
Small bunch fresh Dill roughly chopped to 2-3 tbsp.
4 spring onions sliced thinly
2-4 celery sticks
Extra dill, coriander or chives to serve with the salad
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