Raw Cauliflower Buffalo Wings

by Edward Daniel

Raw Cauliflower Buffalo Wings
Prep time
Total time
Raw Cauliflower Buffalo Wings came about because I wanted to make a nutritious snack that didn’t use white flour but instead was infused with a vegetable. Here I used zucchini and sunflower seeds to coat the cauliflower. I use a dehydrator for this recipe because it diffuses the flavours of the sundried tomatoes, oregano, garlic and chilli.
Recipe type: Side, Snack
Cuisine: Vegan, Raw, Paleo, Paleovegan
Serves: 12
  • 50g sunflower seeds
  • 6 sundried tomatoes
  • 1 whole cauliflower head
  • 1 zucchini
  • 1 shallot
  • 1 tomato
  • 2 garlic cloves
  • 1 red chilli
  • 1 tbs oregano, dried
  • 1 tsp paprika
  • ½ tsp salt
  • 1tsp light soya sauce
  1. Soak the sunflower seeds and sundried tomatoes separately, in filtered water and set to one side.
  2. Break the head of the cauliflower into small florets and set to one side.
  3. Place the remaining ingredients into a food processor.
  4. Drain the sunflower seeds and sundried tomatoes. (I normally reserve the liquid of the sundried tomatoes to make a nice gravy – there is a recipe for a cheats gravy on my EthiVegan website). Place with the remaining ingredients into a food process. Process until well blended.
  5. Toss the blended mixture into a large mixing bowl and baste the marinade over the cauliflower florets.
  6. On a dehydrator tray, place the cauliflower florets in a single layer with the marinade and dehydrate for 8 hours at 45 degrees Celsius before serving. Serve the leftover marinade separately.



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