Wingin’ It

Brandon
Brandon

You can have your cake and eat it too. Or hot wings. You can have those and eat them too… dipped in ranch… with a cocktail – totally guilt free and cheaper than happy hour at your local bar! I’ve got a great Cauliflower Buffalo Wings recipe paired perfectly with Cashew Ranch Dip and a Honey Coconut Mojito Mocktail to wash it all down. All of these can be made 100% vegan and gluten free. You know, if you’re in to that sort of thing.


Cauliflower Buffalo Wings
 
Ingredients
  • 1 head Cauliflower
  • 1 cup Flour (use Rice Flour for gluten-free)
  • 1 T. minced Garlic
  • 1 tsp. Cumin
  • 1 tsp. Paprika
  • ½ cup Milk (use Almond Milk for vegan)
  • ½ cup Water
  • Hot Sauce - your favorite brand will do!
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 450 degrees F.
  2. Wash and cut Cauliflower florets into bit sized pieces.
  3. Mix Flour, Garlic, Cumin, Paprika, Milk, Water, Salt and Pepper in a small bowl until the batter is moderately thick.
  4. Evenly coat Cauliflower florets with batter and space them out on a lightly greased baking sheet.
  5. Bake for 15 minutes, flip cauliflower over, bake for another 15 minutes until all sides are nice and crispy.
  6. Evenly coat florets with your favorite Hot Sauce and serve!

You probably have most of these ingredients sitting at home anyway, and you can get a head of cauliflower much cheaper than a pound of chicken. If you don't have Cumin or Paprika, don't worry about it, just make sure they're all coated with your favorite hot sauce. Now let's make the dip!
Cashew Ranch Dip
 
Ingredients
  • 1 cup Raw Cashews
  • 1 T. minced Garlic
  • ¼ cup finely chopped Green Onions
  • ¼ cup Water
  • Juice from 1 Lemon
  • Salt & Pepper to taste
Instructions
  1. Soak cashews in a bowl of water for at least 15 minutes, drain and add to food processor.
  2. Add remaining ingredients to food processor and blend.
  3. Add additional water if needed for dip consistency.

You can find Raw Cashews in the Bulk Foods area at your local Coborn’s, they are a little softer and easier to blend, and you can get just the amount you need.

Now to wash it all down.

Honey Coconut Mojito Mocktail
 
Ingredients
  • 1 Cup fresh Mint leaves
  • 2 Cups Coconut Water
  • ½ Cup Honey
  • Juice of 2 Limes
  • 6 Cups Sparkling Water
  • Ice
Instructions
  1. Muddle Lime Juice and Mint until it is aromatic.
  2. Add Coconut water and stir in Honey.
  3. Add Sparkling water and give a final stir making sure everything is mixed well before topping pitcher off with ice.

You can have this drink all summer long if you grow your own mint! It is really easy to grow and very forgiving, my mint plant has died twice now, but still manages to spring back to life when I remember to water it.

These recipes are a great way to spend a nice summer day at home with friends and family, enjoy!

Brandon
Coborn’s Inc. Web Designer

Frugal Foodie with Brandon

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