Cauliflower Buffalo Wings

Written by Marilyn Hawkes Category: Veg Out Issue: November 2018
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Get the lip-smacking vinegary kick of Buffalo wings sans chicken with Kale & Clover’s cauliflower “wings.”

Get the lip-smacking vinegary kick of Buffalo wings sans chicken with Kale & Clover’s cauliflower “wings.”

Photo by Angelina AragonWhen you crave spicy hot wings, you probably don’t picture a plate of deep-fried vegetables. But at Kale & Clover Mindful Kitchen, executive chef and general manager Gerardo Moreno fries up cauliflower “wings” ($8) that are so dense and satisfying it will assuage your hankering for the real deal.

Moreno starts by cutting the snowy white heart of the cauliflower into bite-sized pieces. He then dunks the nuggets in a chickpea batter made with sparking mineral water and amped up with house-made Creole seasoning. After all the crevices are covered with the bubbly batter, Moreno plunges the florets into a deep fryer filled with olive oil and fries them until golden brown, tossing each batch with snips of fresh parsley and pinches of salt. He serves the wings with Cholula sauce brightened with fresh lime juice and a touch of olive oil; and a dreamy goat cheese and buttermilk ranch dressing tickled with red onion, parsley and apple cider vinegar.

“For vegetarians, it’s a good substitute for chicken wings. It’s simple and tasty,” Moreno says. And if you omit the ranch dressing, the dish instantly becomes vegan. Everybody wins.

KALE & KLOVER MINDFUL KITCHEN
20511 N. Hayden Rd., Scottsdale
480-568-8707, kaleandclover.com