Buffalo Wings

crispy, crunchy outside. tender, umami inside.

pair with the Redpepper cream cheese aioli for a LIFE-ALTERING experience.

seves 6-8.

INGREDIENTS

BUFFALO WINGS

• 1 cup vegan egg alternative (such as JUST egg)

• ⅓ cup unsweetened almond milk

• 3-5 large heads of cauliflower

• 1 ½ cups flour (gluten free flour also works)

• 1 tsp paprika

• ½ tsp salt

• 1 tsp lemon pepper

• 3-4 cups canola oil (filling about ½ of a small to medium size saucepan)

• ⅓ cup Buffalo wing sauce (any variety will do)

• ¼ cup chopped green onions

REDPEPPER CREAM CHEESE AIOLI

• ¼ cup water

• ½ tub of Spero Redpepper cream cheese

• ⅓ teaspoon black salt

INSTRUCTIONS

1. Fill a small saucepan ⅔ full with water; bring to a boil

2. Cut cauliflower into small pieces, about 1-2 inches each

3. Add cauliflower to boiling water and cook for 3-5 minutes, until cauliflower becomes slightly more transparent and less white

4. Scoop out cauliflower and set on paper towel to dry, pat to dry

5. Fill another small saucepan ½ full with canola oil, turn to medium heat

6. In a small and shallow bowl, mix flour, paprika, salt, and pepper. Set aside

7. In another small bowl, mix the vegan egg alternative and almond milk. Combine well

8. As the oil heats up, place small batches of cauliflower into the egg mixture and then into the flour mixture. For extra crunch, repeat to coat the cauliflower again with the vegan egg alternative and flour

9. To see if the oil is at temperature, drop in a piece of cauliflower. If the oil is hot enough, it will start to fry and small bubbles will surround the cauliflower. If there are no bubbles, wait a few minutes and try again

10. Fry batches of cauliflower, small enough that no pieces are covering one another and you have a single layer at a time.

11. When they turn slightly golden brown, remove them with a slotted spoon (caution, very hot!) and set them on a cooling rack or another paper towel to dry and cool

12. Repeat for the remaining cauliflower

13. Once they have slightly cooled, add all cauliflower into a bowl and drizzle with buffalo sauce. Toss to coat all pieces evenly.

FOR THE AIOLI

1. In a small mixer or blender, combine remaining water, 1/2 tsp of the black salt, and Spero Redpepper cream cheese.

2. Top with remaining black salt and sprinkle with chopped green onions

Enjoy!