The mother-daughter team behind the recipe development site Crowded Kitchen cooks up plant-based dishes starring ingredients from local makers. Spicy, sweet, and smoky, these buffalo “wings” are made with Hell Fire Detroit Cherry Bomb Sauce ($12, hellfiredetroit.com). They’ll give your taste buds a fiery jolt — perfect for cold winter weather.
Ingredients for Spicy Cauliflower Wings:
1 head of cauliflower
2 Tbsp. olive oil
2 ½ Tbsp. gluten-free all-purpose flour
¾ tsp. salt
1/3 cup Hell Fire Detroit Cherry Bomb Sauce
1/3 cup melted vegan butter
2 tsp. agave nectar or honey
Ingredients for Vegan Ranch:
1 5.3 oz. container plain dairy free yogurt
1 Tbsp. almond milk
1 Tbsp. chives, finely chopped
1 Tbsp. dill, finely chopped
½ tsp. kosher salt
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. agave nectar
Black pepper to taste
Directions for Spicy Cauliflower Wings with Vegan Ranch
Preheat oven to 400 degrees.
Core the cauliflower and cut it into small florets. Toss florets in a large mixing bowl with olive oil. Add gluten-free flour and salt and toss until well coated (it’s easiest to use your hands). Transfer to a parchment paper-lined baking sheet and roast for 18-20 minutes, tossing every 5-6 minutes.
Melt vegan butter in a large microwave-safe bowl. Whisk in hot sauce and agave.
Remove florets from the baking sheet, transfer to a large mixing bowl and pour the hot sauce-
agave mixture over them, tossing gently until well coated. Return florets to sheet pan and roast for and additional 17-19 minutes, tossing a few times.
Meanwhile, whisk together all ingredients for vegan ranch. Adjust seasoning to taste.
Sprinkle chopped chives over the cauliflower “wings” and serve with vegan ranch for dipping.
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
Content provided for Hour Detroit’s ongoing Local Flavor series is not influenced by Harrison and Sinclair’s business partnerships with local brands.