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Move over Buffalo, these vegan HARISSA cauli-Wings are feeling saucy enough to take your place! ? Throwing it back to this perfect football day snack! For real, these babies are so flavorful and crispy, and the perfect app for football Sunday or just Sunday! Paired with my tofu dipping sauces: 3 ways (mustard, sriracha and chive) it’s a complete meal. Posting recipes below. Hope you’re all having an amazing weekend! I’m off to spend the evening with my mom. ❤️
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1 small head cauliflower cut (or torn) into small pieces, 1/2 cup chickpea flour, 1/2 cup plus 2 tablespoons almond/cashew milk, 2 tablespoons, Harissa paste, Salt, Pepper, 1 tablespoon coconut aminos. Preheat oven to 400. Line a baking sheet with parchment paper. Mix flour, milk, aminos and harissa together. Carefully dip each piece of cauliflower so that it is entirely coated in the batter and then place on parchment paper/ baking sheet. I also brushed the tops with a little avocado oil to get a nice golden top. Bake for about 25-30 mins. Dipping sauce:
1 package silken tofu drained blended with either fresh/dried herbs, sriracha, or Whole seed mustard. Add salt/pepper to taste. •
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