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Spicy Sriracha BBQ Cauliflower Wings with Creamy Ranch Dipping Sauce
Created by: Howcan Team
Ingredients
- 1 head of cauliflower, cut into florets
- 1 cup of all-purpose flour
- 1 cup of water
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of panko breadcrumbs
- 1/2 cup of BBQ sauce
- 2 tablespoons of Sriracha sauce
- 1 tablespoon of melted butter
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of chopped fresh chives
- 1 tablespoon of chopped fresh parsley
- 1 teaspoon of dried dill
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 cup of flour, 1 cup of water, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create a batter.
- Dip each cauliflower floret into the batter, making sure to coat it completely, then roll it in the panko breadcrumbs, and place it on the prepared baking sheet. Repeat with all cauliflower florets.
- Bake in the preheated oven for 20 minutes, or until the cauliflower is golden and crispy.
- In a small bowl, mix together 1/2 cup of BBQ sauce, 2 tablespoons of Sriracha sauce, and 1 tablespoon of melted butter. Toss the baked cauliflower wings in the spicy BBQ sauce until evenly coated.
- In another small bowl, combine 1/2 cup of mayonnaise, 1/4 cup of sour cream, 1 tablespoon of chopped fresh chives, 1 tablespoon of chopped fresh parsley, 1 teaspoon of dried dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste to make the creamy ranch dipping sauce.
- Serve the spicy Sriracha BBQ cauliflower wings with the creamy ranch dipping sauce on the side. Enjoy!
The history of Spicy Sriracha BBQ Cauliflower Wings dates back to the fusion of Asian and American flavors. This innovative dish was first popularized in the Pacific Northwest, where chefs sought to create a vegetarian alternative to traditional chicken wings. The tangy, spicy kick of Sriracha combined with the smoky sweetness of BBQ sauce creates a tantalizing flavor profile. The addition of a creamy ranch dipping sauce adds a cooling element to balance the heat. Today, this dish can be found in trendy gastropubs and vegan eateries across the country. For the best version, ensure the cauliflower is perfectly crispy and the sauces are well-balanced. Alternatively, some chefs opt for a gluten-free batter or incorporate different spices for a unique twist.
40 min
4 servings
220 calories
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