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Friday, 24 January 2014
Baked Cauliflower Wings with Black and Bleu Dressing
*We will be doing a demo of our Mushroom Meat at the new Whole Foods Market in Memphis this Saturday, January 25th at 1:00 pm. We'll stick around until 3:00 p.m. to chat and to do a book signing. Stop by and see us and check out the new store! Wings: we love 'em. Problem is, they're usually chicken. Coming up with a suitable non-processed substitute has been tough, to say the least. Today, we tried cauliflower. It soaked up the flavors nicely, and it had plenty of texture. I think it's a winner!
This would be a great and sort of amusing thing to set out on the table at the Superb Owl (that's the 'Super Bowl' for those without autocorrect). Everyone will love this app, maybe even a few of those meat-eating football fans, because it's spicy and rich, but far less so than its fried, feathered cousin.
(Oh, and we hope your team wins! Um…who's playing again?) Baked Cauliflower Wings with Black and Bleu Dressing 1/2 cup crumbled bleu cheese 1/2 cup Greek yogurt (2% or 0%) 1 tablespoon sherry vinegar 1 teaspoon cracked black pepper Kosher salt (to taste) 1 head cauliflower (broken into large florets) 2 tablespoons canola oil 3/4 cup wing sauce* 1/4 cup ketchup 2 carrots (peeled and cut into matchsticks) 2 ribs of celery (peeled and cut into matchsticks) Preheat your oven to 425 degrees. In a medium bowl, whisk together the bleu cheese, yogurt, vinegar, and pepper. Add salt to taste and set aside in the fridge. In a large bowl, toss the cauliflower with the canola oil and place onto a large parchment-lined baking sheet. Roast in the oven for 20 minutes. In the same large bowl, whisk together the wing sauce and the ketchup. Toss roasted cauliflower in the wing sauce mixture. Return the cauliflower to the parchment-lined baking sheet and cook for another 15 minutes. Serve with the "Black and Blue' dressing, carrots, and celery. (Serves 4 as an appetizer.)