If you're a fan of hot wings, you'll love this vegetarian riff using cauliflower as the star. These would make a great party app, or a finger-licking movie snack for two.
Ingredients:
|
1 head of cauliflower, cut into florets 2 eggs 1 cup bread crumbs 1/2 teaspoon chipotle powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper |
1/3 cup sriracha 1/2 teaspoon sambal oelek 2 tablespoons unsalted butter 1 tablespoon brown sugar 2 tablespoons mayonnaise 2 tablespoons ricotta cheese 1 garlic clove, minced 1 tablespoon cilantro, finely chopped |
Method:
Heat oven to 375. In a medium-sized bowl, combine breadcrumbs, chipotle, garlic powder, salt and pepper.
Dunk each cauliflower floret into the egg wash, then cover with breadcrumb mixture. Arrange on a non-stick pan (use parchment paper if necessary). Bake uncovered for 25-30 minutes, or until golden brown and cooked through.
Make the glaze. Combine sriracha, sambal olek, butter and browl sugar in a small pot on medium heat. Cook for 2-3 minutes, until smooth and simmering. Remove from heat and set aside.
After 25-30 minutes have passed, remove cauliflower from oven and toss with sauce. Bump heat to 400, and return cauliflower to the oven for another 5 minutes.
Make the dipping sauce. In a small bowl, combine mayonnaise, ricotta cheese, garlic and cilantro. Serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
