Chipotle Cauliflower Hot Wings

INGREDIENTS

FOR THE HOT WINGS   

2 pounds cauliflower  

1/3 teaspoon salt  

1/2 cup rice milk  

1-1/4 cups water  

1 cup brown rice flour  

2 teaspoons onion powder  

1/3 cup ground flaxseed  

2 tablespoons smoked paprika  

2 tablespoons hot sauce  

1/2 teaspoon salt  

1 tablespoon garlic powder  

3/4 cup cashew bleu cheese dressing  

3/4 cup hazelnut pesto  

FOR THE CASHEW BLEU CHEESE DRESSING  

1/2 cup cashews  

1/4 jalapeño  

1 garlic clove  

1 tablespoon cilantro stems  

1-1/2 cups water  

2.5 teaspoons lime juice  

1.5 teaspoons nutritional yeast  

1/2 teaspoon salt  

2.5 ounces tempeh  

1/4 teaspoon onion powder  

1/4 teaspoon dill, dried  

FOR THE HAZELNUT PESTO  

1 ounce hazelnuts  

1 cup spinach  

1 garlic clove  

3.5 ounces tofu, firm  

2 teaspoons nutritional yeast  

4 teaspoons water  

1/8 teaspoon salt  

1 pinch black pepper  

INSTRUCTIONS

TO MAKE THE HOT WINGS 

1. Preheat oven to 400 F. 

2. Cut cauliflower into florets and toss with salt. Let sit for 10 minutes. Steam for 5 minutes. 

3. In a bowl, mix together rice milk, water, brown rice flour, onion powder, ground flaxseed, smoked paprika, hot sauce, salt, and garlic powder. 

4. Dip cauliflower florets into the batter and place on a lightly oiled sheet pan and bake in the oven for 20 minutes. 

5. When you remove the cauliflower from the oven, sprinkle with a pinch more ground flaxseed. Serve with cashew bleu cheese dressing and hazelnut pesto. 

TO MAKE THE CASHEW BLEU CHEESE DRESSING 

1. Bring 1 cup water to a boil. Add cashews, jalapeño, garlic clove, and cilantro stems to a container and pour in the boiling water. Let soak for at least 4 hours. 

2. After 4 hours, strain cashews, discarding the jalapeño and cilantro stems. Place cashews and garlic in a blender with lime juice, 1/2 cup water, nutritional yeast, and salt, and purée until very smooth and creamy (about 5–7 minutes). 

3. Empty contents of blender into a bowl. Crumble tempeh and add to bowl with dried dill and onion powder. Mix by hand. 

TO MAKE HAZELNUT PESTO 

1. Toast hazelnuts and cool.  

2. Add spinach, garlic, tofu, nutritional yeast, toasted hazelnuts, water, salt, and pepper to a food processor and purée.