DECEMBER 2016 ISSUE
VOLUME THREE
EAT When I think of the holiday’s, I think of snow, presents, and an abundance of delicious food that’s tempting enough to make even the strictest health nut break their rules. I don’t believe that real food should carry guilt, you should be able to eat good food that is also good for you. A great way to always have something you can eat at a holiday party is to bring something yourself! Both of these recipes are allergy
Cauliflower “Wing” Recipe by Kaitlyn
Ingredients •
1 head of cauliflower (approx. 4-5 cups of florets) Dough Batter Layer: • 1/2 C unsweetened nondairy milk (almond or soy work best) • 1/2 C water • 3/4 C all-purpose flour (can sub gluten-free rice flour) (+1/4 cup added later if the batter isn’t think enough) • 2 tsp garlic powder • 2 tsp onion powder • 1 tsp cumin • 1 tsp of paprika • 1 tablespoon nutritional yeast (optional) • 1/4 tsp sea salt • 1/4 tsp ground pepper Hot sauce layer: • 1 tbsp earth balance buttery spread • 1 C frank's red hot sauce
I have tried and tested these recipes multiple times and they are always a hit. The first, my cauliflower “wings” bites are a favourite of mine for parties because they are so easy, and all you need to do when arriving at your friend’s / family’s place is pop them in the oven quickly to warm them up and voila, a truly amazing dish everyone will be coming back for more
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Line baking sheet(s) with parchment paper and preheat your oven to 450 F. Wash and cut cauliflower head into bite sized pieces/florets. Place cut florets into a large microwave – safe bowl with about 1 – 2 inches of water in the bottom and cover with a damp paper towel. Microwave on high for 5 – 6 minutes. This “steams” the cauliflower and makes it slightly softer after baking. I prefer soft bites but if you like crunchy cauliflower, go ahead and skip this step. Cauliflower should be easy to poke with a fork, but not too soft. Check on it at the 3-4 minute mark as every microwave is different. Mix all the ingredients for the dough batter layer in a mixing bowl. The batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower. I prefer a thicker coating of batter, so when I make it I add extra flour so its very thick. If you want to have less batter on your wings then go for the suggested amounts of flour. Lay florets in an even layer on the parchment lined baking sheet without over crowding. NOTE: parchment paper or a silpat mat is essential in preventing the batter from coming off throughout baking! We've tried oiling the baking sheets and they tend to stick. You need parchment paper! Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy. Check the wings at about 10 minutes in, some ovens are hotter than others so just keep an eye on them so they don’t burn. While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan on low heat melt earth balance and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside. Once the cauliflower is done it's first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly, or you can do this in smaller batches. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through. AGAIN – watch your wings, the timing is always different even when I am making them. Just keep an eye so you don’t burn them! Take them out of the oven and allow to cool. Bon apetite! If you are planning on bringing these to a holiday party, just check with your host if you can toss them in the oven for 5-10 minutes to reheat them.