Commit | Line | Data |
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65686561 CE |
1 | ***Work In Progress: Recipe is pretty good in its current form, but |
2 | baking method could use some tweaking for better texture.*** | |
3 | ||
4 | ||
5 | * Ingredients | |
6 | ||
7 | - 1 Head Cauliflower, cut into florets | |
8 | - 1 cup panko bread crumbs | |
9 | ||
10 | ** Batter | |
11 | ||
12 | - ¾ cup white wheat flour | |
13 | - ¾ cup unsweetened plain almond milk | |
14 | - ¼ cup water | |
15 | - 2 tsp garlic powder | |
16 | - 2 tsp smoked or plain paprika | |
17 | - ¼ tsp fine ground sea salt | |
18 | - ¼ tsp freshly ground black pepper | |
19 | ||
20 | ** Sauce | |
21 | ||
22 | - 1 cup Valentina extra hot sauce ("black label") | |
23 | - 1 tbsp olive oil | |
24 | ||
25 | ||
26 | * Directions | |
27 | ||
28 | 1. Cut cauliflower into small florets | |
29 | 1. Put panko bread crumbs on plate | |
30 | 1. Line baking sheet with parchment and pre-heat oven to 350°F | |
31 | 1. [[https://www.cooksillustrated.com/how_tos/8896-experiment-bringing-out-the-best-in-garlic-powder][Proof garlic powder]]: combine garlic powder with 2tsp water and | |
32 | allow it to stand for 5 minutes. This will ensure the enzymes | |
33 | activate and are able to develop a better garlic flavor. | |
34 | 1. Make batter: combine flour, almond milk, water, garlic powder, | |
35 | paprika, salt, and pepper. Stir until thoroughly mixed (whisk to | |
36 | remove chunks of flour if needed). | |
37 | 1. Dip cauliflower florets in batter, ensuring each is fully coated | |
38 | 1. Roll the coated cauliflower florets in panko | |
39 | 1. Place cauliflower on parchment lined baking sheet (not touching, | |
40 | single layer only) and bake for 25 minutes at 350°F. Keep oven on | |
41 | after removing, these will be baked a second time. | |
42 | 1. Make sauce: mix 1 Cup Valentina hot sauce and 1 Tbsp olive oil. | |
43 | 1. Toss cauliflower and sauce in large bowl until all florets are | |
44 | evenly coated. | |
45 | 1. Place cauliflower back onto parchment lined baking sheet, and bake | |
46 | for an additional 20 minutes at 350°F | |
47 | 1. Eat! | |
48 | ||
49 | * Notes | |
50 | ||
51 | ** Inspirations | |
52 | ||
53 | - https://veganheaven.org/recipe/cauliflower-buffalo-wings/ | |
54 | ||
55 | ** Made | |
56 | ||
57 | *** 2020-01-25 | |
58 | ||
59 | Spiked sauce with 1Tbsp el yucateco xxx. Wings were pretty spicy; fine | |
60 | with ranch, but could probably do without being spiked with xxx for | |
61 | people with lower spice tolerance (like ... Kristen). | |
62 | ||
63 | 1/2 to 3/4 cup hot sauce would have been plenty, there was a lot left | |
64 | over and the wings were soaked a bit too much IMO. | |
65 | ||
66 | "Skin" was less crunchy than promised. Can probably ramp up second | |
67 | cook time to 400°F or 425°F... or turn the convenction fan on for the | |
68 | second bake. | |
69 | ||
70 | Panko is not optional, at least with parchment paper. Without it, the | |
71 | batter on the bottom detaches from the cauliflower. Also panko on a | |
72 | plate didn't work out very well, use something with sides next time | |
73 | (maybe the red ceramic cooking dish). | |
74 | ||
75 | Might want to use a dash of msg instead of salt in the batter: could | |
76 | make things a bit more savory, and at least the valentina hot sauce | |
77 | adds PLENTY of salt (one batch of wings with 1 cup of hot sauce is | |
78 | 150% the daily limit for salt...). Start with 1/8 tsp. | |
79 | ||
80 | Cumin might work well for the batter... but it could just be that I | |
81 | really like cumin. | |
82 | ||
83 | So for next experiments: | |
84 | ||
85 | - use less valentina (1/2 cup or 3/4 cup) | |
86 | - try wire rack instead of parchment (put parchment under rack to | |
87 | catch drips) | |
88 | - use convection for second roasting to see if that makes the crust | |
89 | crispier. | |
90 | - look into roasting the cauliflower during the first part, since | |
91 | that should make it taste richer. looks like it'd be done around | |
92 | 450°F for under 20 minutes, but does batter burn at those temps / | |
93 | would batter inhibit roasting? | |
94 | - maybe some experimentation with increasing the amount of oil; a lot | |
95 | of other recipes are showing 1/3 cup butter/oil to 2/3 cup | |
96 | sauce. | |
97 | ||
98 | *** 2020-04-03 | |
99 | ||
100 | Been a bit... decided to just change the sauce since I don't remember | |
101 | much about the last batch. | |
102 | ||
103 | **** Changes | |
104 | ||
105 | ***** batter | |
106 | ||
107 | - replace 1/4 tsp salt with 1/8 tsp msg and 1/8 tsp fine ground sea | |
108 | salt | |
109 | - forgot to add pepper | |
110 | ||
111 | ***** sauce | |
112 | ||
113 | - 1/2 cup valentina | |
114 | - 1 Tbsp el yucateco chipotle sauce | |
115 | - 1 tsp el yucateco xxx | |
116 | ||
117 | Can try wire rack next time. | |
118 | ||
119 | **** Tasting Notes | |
120 | ||
121 | 1/2 cup of valentina and then a couple tablespoons of additions worked | |
122 | great. not being over soaked in sauce let the wings crisp a bit | |
123 | better. also, 1 tbsp olive oil is a lot more in a half cup than a | |
124 | whole cup... | |
125 | ||
126 | I don't think it is important to try cooking these on a wire rack | |
127 | next, and that test can be bumped back a bit. Instead of focusing on | |
128 | crust crispiness (adequate, not that these aren't super soaked in | |
129 | sauce and they actually **can** crisp), focus on making the cauliflower | |
130 | richer: increase the temp of the first roast. | |
131 | ||
132 | *** 2020-04-14 | |
133 | ||
134 | **** Changes from base recipe | |
135 | ||
136 | ***** batter | |
137 | ||
138 | - replace 1/4 tsp salt with 1/8 tsp msg and 1/8 tsp fine ground sea | |
139 | salt | |
140 | ||
141 | ***** sauce | |
142 | ||
143 | - 1/2 cup valentina | |
144 | - 1 Tbsp el yucateco chipotle sauce | |
145 | - 1 tsp el yucateco xxx | |
146 | ||
147 | Messing with temperature instead of wire rack. | |
148 | ||
149 | Found at least once recipe for battered regular wings | |
150 | (https://cafedelites.com/crispy-buffalo-chicken-wings-baked/) that was | |
151 | at 450°F, so I think it will survive the increased temp fine. | |
152 | ||
153 | http://www.kitchenriffs.com/2012/01/roast-cauliflower.html : | |
154 | ||
155 | You can roast cauliflower (or any vegetable, for that matter) at | |
156 | oven temperatures ranging from 300 to 500 degrees Fahrenheit. I | |
157 | prefer 400 – 425 for cauliflower. It takes longer to cook at lower | |
158 | temperatures, and at higher temperatures it has a tendency to char | |
159 | somewhat (which I regard as a good thing, although not always | |
160 | something I want). | |
161 | ||
162 | But oven temperature affects how quickly cauliflower roasts. At 500 | |
163 | degrees, it could take as little as 35 minutes. At 300 degrees, it | |
164 | may need a good hour and a quarter (maybe even longer). Start | |
165 | testing the cauliflower at the 30-minute mark, and keep testing | |
166 | every 10 – 15 minutes until you determine that it’s done. | |
167 | ||
168 | **** new baking schedule | |
169 | ||
170 | Idea here is: roast at a lower temp before we add oil, then give it a | |
171 | stronger roasting once the oily sauce is on it. | |
172 | ||
173 | - 25 minutes @ 350°F | |
174 | - 20 minutes @ 425°F | |
175 | ||
176 | **** Tasting Notes | |
177 | ||
178 | For next time, maybe try 2Tbsp oil |