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18 <h1>Cauliflower Wings
</h1>
19 <div class=
"contents">
22 <a href=
"#sec1">Ingredients
</a>
27 <a href=
"#sec2">Batter
</a>
30 <a href=
"#sec3">Sauce
</a>
35 <a href=
"#sec4">Directions
</a>
38 <a href=
"#sec5">Notes
</a>
43 <a href=
"#sec6">Inspirations
</a>
46 <a href=
"#sec7">Made
</a>
51 <a href=
"#sec8">2020-
01-
25</a>
54 <a href=
"#sec9">2020-
04-
03</a>
57 <a href=
"#sec10">2020-
04-
14</a>
67 <!-- Page published by Emacs Muse begins here --><p><strong><em>Work In Progress: Recipe is pretty good in its current form, but
68 baking method could use some tweaking for better texture.
</em></strong></p>
71 <h2><a name=
"sec1" id=
"sec1"></a>
75 <li>1 Head Cauliflower, cut into florets
</li>
76 <li>1 cup panko bread crumbs
</li>
79 <h3><a name=
"sec2" id=
"sec2"></a>
83 <li>¾ cup white wheat flour
</li>
84 <li>¾ cup unsweetened plain almond milk
</li>
86 <li>2 tsp garlic powder
</li>
87 <li>2 tsp smoked or plain paprika
</li>
88 <li>¼ tsp fine ground sea salt
</li>
89 <li>¼ tsp freshly ground black pepper
</li>
93 <h3><a name=
"sec3" id=
"sec3"></a>
97 <li>1 cup Valentina extra hot sauce (
"black label
")
</li>
98 <li>1 tbsp olive oil
</li>
104 <h2><a name=
"sec4" id=
"sec4"></a>
108 <li>Cut cauliflower into small florets
</li>
109 <li>Put panko bread crumbs on plate
</li>
110 <li>Line baking sheet with parchment and pre-heat oven to
350°F
</li>
111 <li><a href=
"https://www.cooksillustrated.com/how_tos/8896-experiment-bringing-out-the-best-in-garlic-powder">Proof garlic powder
</a>: combine garlic powder with
2tsp water and
112 allow it to stand for
5 minutes. This will ensure the enzymes
113 activate and are able to develop a better garlic flavor.
</li>
114 <li>Make batter: combine flour, almond milk, water, garlic powder,
115 paprika, salt, and pepper. Stir until thoroughly mixed (whisk to
116 remove chunks of flour if needed).
</li>
117 <li>Dip cauliflower florets in batter, ensuring each is fully coated
</li>
118 <li>Roll the coated cauliflower florets in panko
</li>
119 <li>Place cauliflower on parchment lined baking sheet (not touching,
120 single layer only) and bake for
25 minutes at
350°F. Keep oven on
121 after removing, these will be baked a second time.
</li>
122 <li>Make sauce: mix
1 Cup Valentina hot sauce and
1 Tbsp olive oil.
</li>
123 <li>Toss cauliflower and sauce in large bowl until all florets are
125 <li>Place cauliflower back onto parchment lined baking sheet, and bake
126 for an additional
20 minutes at
350°F
</li>
131 <h2><a name=
"sec5" id=
"sec5"></a>
134 <h3><a name=
"sec6" id=
"sec6"></a>
138 <li><a href=
"https://veganheaven.org/recipe/cauliflower-buffalo-wings/">https://veganheaven.org/recipe/cauliflower-buffalo-wings/
</a></li>
142 <h3><a name=
"sec7" id=
"sec7"></a>
145 <h4><a name=
"sec8" id=
"sec8"></a>
148 <p class=
"first">Spiked sauce with
1Tbsp el yucateco xxx. Wings were pretty spicy; fine
149 with ranch, but could probably do without being spiked with xxx for
150 people with lower spice tolerance (like ... Kristen).
</p>
152 <p>1/
2 to
3/
4 cup hot sauce would have been plenty, there was a lot left
153 over and the wings were soaked a bit too much IMO.
</p>
155 <p>"Skin
" was less crunchy than promised. Can probably ramp up second
156 cook time to
400°F or
425°F... or turn the convenction fan on for the
159 <p>Panko is not optional, at least with parchment paper. Without it, the
160 batter on the bottom detaches from the cauliflower. Also panko on a
161 plate didn't work out very well, use something with sides next time
162 (maybe the red ceramic cooking dish).
</p>
164 <p>Might want to use a dash of msg instead of salt in the batter: could
165 make things a bit more savory, and at least the valentina hot sauce
166 adds PLENTY of salt (one batch of wings with
1 cup of hot sauce is
167 150% the daily limit for salt...). Start with
1/
8 tsp.
</p>
169 <p>Cumin might work well for the batter... but it could just be that I
170 really like cumin.
</p>
172 <p>So for next experiments:
</p>
175 <li>use less valentina (
1/
2 cup or
3/
4 cup)
</li>
176 <li>try wire rack instead of parchment (put parchment under rack to
178 <li>use convection for second roasting to see if that makes the crust
180 <li>look into roasting the cauliflower during the first part, since
181 that should make it taste richer. looks like it'd be done around
182 450°F for under
20 minutes, but does batter burn at those temps /
183 would batter inhibit roasting?
</li>
184 <li>maybe some experimentation with increasing the amount of oil; a lot
185 of other recipes are showing
1/
3 cup butter/oil to
2/
3 cup
190 <h4><a name=
"sec9" id=
"sec9"></a>
193 <p class=
"first">Been a bit... decided to just change the sauce since I don't remember
194 much about the last batch.
</p>
201 <li>replace
1/
4 tsp salt with
1/
8 tsp msg and
1/
8 tsp fine ground sea
203 <li>forgot to add pepper
</li>
210 <li>1/
2 cup valentina
</li>
211 <li>1 Tbsp el yucateco chipotle sauce
</li>
212 <li>1 tsp el yucateco xxx
</li>
215 <p>Can try wire rack next time.
</p>
219 <h5>Tasting Notes
</h5>
221 <p>1/
2 cup of valentina and then a couple tablespoons of additions worked
222 great. not being over soaked in sauce let the wings crisp a bit
223 better. also,
1 tbsp olive oil is a lot more in a half cup than a
226 <p>I don't think it is important to try cooking these on a wire rack
227 next, and that test can be bumped back a bit. Instead of focusing on
228 crust crispiness (adequate, not that these aren't super soaked in
229 sauce and they actually
<strong>can
</strong> crisp), focus on making the cauliflower
230 richer: increase the temp of the first roast.
</p>
234 <h4><a name=
"sec10" id=
"sec10"></a>
237 <h5>Changes from base recipe
</h5>
242 <li>replace
1/
4 tsp salt with
1/
8 tsp msg and
1/
8 tsp fine ground sea
250 <li>1/
2 cup valentina
</li>
251 <li>1 Tbsp el yucateco chipotle sauce
</li>
252 <li>1 tsp el yucateco xxx
</li>
255 <p>Messing with temperature instead of wire rack.
</p>
257 <p>Found at least once recipe for battered regular wings
258 (
<a href=
"https://cafedelites.com/crispy-buffalo-chicken-wings-baked/">https://cafedelites.com/crispy-buffalo-chicken-wings-baked/
</a>) that was
259 at
450°F, so I think it will survive the increased temp fine.
</p>
261 <p><a href=
"http://www.kitchenriffs.com/2012/01/roast-cauliflower.html">http://www.kitchenriffs.com/
2012/
01/roast-cauliflower.html
</a> :
</p>
264 <p class=
"quoted">You can roast cauliflower (or any vegetable, for that matter) at
265 oven temperatures ranging from
300 to
500 degrees Fahrenheit. I
266 prefer
400 –
425 for cauliflower. It takes longer to cook at lower
267 temperatures, and at higher temperatures it has a tendency to char
268 somewhat (which I regard as a good thing, although not always
269 something I want).
</p>
273 <p class=
"quoted">But oven temperature affects how quickly cauliflower roasts. At
500
274 degrees, it could take as little as
35 minutes. At
300 degrees, it
275 may need a good hour and a quarter (maybe even longer). Start
276 testing the cauliflower at the
30-minute mark, and keep testing
277 every
10 –
15 minutes until you determine that it’s done.
</p>
282 <h5>new baking schedule
</h5>
284 <p>Idea here is: roast at a lower temp before we add oil, then give it a
285 stronger roasting once the oily sauce is on it.
</p>
288 <li>25 minutes @
350°F
</li>
289 <li>20 minutes @
425°F
</li>
293 <h5>Tasting Notes
</h5>
295 <p>For next time, maybe try
2Tbsp oil
</p>
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