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RELATED RECIPES
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55 minutes
3 servings
dairy-free
(?)
Has dairy from:
mayonnaise
gluten-free
(?)
Has gluten from:
whole wheat flour
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
mayonnaise
vegan
(?)
Not vegan due to:
mayonnaise
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
whole wheat flour
mayonnaise
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
head
 
1/2
cups
 
2
tbsp
 
1/2
cups
 
1
tsp
 
1
pinch
 
1
tsp
 
1/2
cups
any hot sauce of choice.
 
1/2
cups
use vegan if preferred.
 
1/8
cups
or any dairy substitutes.
 
1/4
tsp
 
1
tsp
 
1
tsp
 
1/4
tsp
 
1/4
cups
 
 
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PREPARATION
1.
Preheat the oven to 450ºF. Meanwhile chop the cauliflower into "wing" sizes, or bite-sized pieces. Mix together the flour, water, garlic/onion powder and salt in a bowl. Toss the cauliflower pieces with this flour mixture, making sure to coat the pieces well. Add extra flour or water if necessary.
2.
Remove the cauliflower from the oven and place into the hot sauce bowl. Coat each piece throughout (adding more hot sauce if desired) and cook again for 25-30 minutes in the oven, or until crispy.
3.
To prepare the dressing: blend the remaining ingredients (mayo, almond milk, powder, vinegar, and herbs) in a high speed blender or food processor. If you would like a chunkier consistency, add in the cashews and blend briefly. Add salt and pepper to taste, and refrigerate the mixture until the wings are ready.
4.
Remove the cauliflower from the oven and allow to cool for at least 5 minutes before serving. As an appetizer option, plate it on top some romaine lettuce alongside some cucumber or celery with the dip.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 789
Protein 11.3 g
Carbohydrates 34.0 g
Iron 1.02 mg
Fiber 6.04 g
Calcium 9.99 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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