Suckle something moist and chewy that’ll get your loins in a tizz. And, get busy.
Cauliflower rubbed in rose sweet paprika, kicking cayenne pepper, minty oregano, sun-kissed sundried tomatoes and nutty sesame seeds slowly dehydrated to intensify flavours; Raw Cauliflower Buffalo Wings.
This dish will bust your myth that vegan food isn’t delicious nor healthy because it’s every bits so. Instead of white flour and milk, sesame seeds and zucchini are used to coat the cauliflower. Imported spices are used to enhance flavour.
- When you’ve got the lads over for games night and you need a kicking dish that’ll get you to just as enamoured as the games themselves
- When your mates got a barbeque organised and you want to flex your muscles with your culinary skills
- When you’ve shopped your yo-yo diet and need a little encouragement dish to get you back on track
Raw Cauliflower Buffalo Wings was inspired when a fellow vegan chef visited from the Far East and rustled a dinner at home, using simple ingredients.
Cauliflower has a sweet buttery and nutty taste to it. When dehydrated it becomes chewy and crunchy, and yet retains its nutritional value. It is high in choline, helpful in brain development and should form part of a well-balanced diet.
Cauliflower grows in cool slightly moist climates and relatively easy to grow in the UK.
Raw Cauliflower Buffalo Wings is vegan, paleo, raw and gluten-free.
- 100g sesame seeds
- 6 sundried tomatoes
- 1 whole cauliflower head
- 1 zucchini
- 1 shallot
- 1 tomato
- 1 tbs tomato puree
- 1tsp sweet paprika
- 1tsp oregano, dried
- 2 garlic cloves
- 1 red chilli
- Soak the sundried tomatoes in filtered water and set to one side.
- Break the head of the cauliflower into small florets and set to one side.
- Place the remaining ingredients (save the sundried tomatoes) into a high-speed blender. Blend well.
- Drain the sundried tomatoes, discard the water and add the tomatoes to the blender.
- Toss the blended mixture into a large mixing bowl and baste the marinade over the cauliflower florets.
- On a dehydrator tray, place the cauliflower florets in a single layer with the marinade and dehydrate for 8 hours at 43 degrees Celsius before serving. Serve the leftover marinade separately.