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Smoky Cauliflower Wing Sub with Corn Salsa

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  • Author: Liv B
  • Yield: 2 6-inch subs


Oven-baked smoky cauliflower wings, packed into a fresh sub bun, layered with greens, corn salsa and homemade cashew ranch.



  • 2, 6-inch sub buns, cut in half
  • handful of mixed greens (optional)

Smoky BBQ Cauliflower Wings:

  • 1/2 head of cauliflower, cut into florets
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • pinch of salt and pepper
  • 1/2 cup nondairy milk
  • 1/2 cup water
  • 1/4 cup BBQ sauce of choice

Corn Salsa:

  • corn from 1 ear of shucked fresh corn, about 1 cup (see note)
  • 1 1/2 tsp finely chopped fresh basil
  • 1/4 cup finally chopped onion
  • fresh lime juice, optional

Cashew Ranch:

  • 1 cup raw cashews + 1/2 cup water (use raw sunflower seeds if allergic)
  • 1 tbsp dried parsley
  • 2 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 2 tbsp finely chopped green onion


  1. Preheat oven to 425 F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together flour, paprika, cumin, salt and pepper. Add nondairy milk and water and whisk until smooth.
  3. Dip the cauliflower florets into the batter, letting the excess drip off, then place on prepared baking sheet.
  4. Bake in preheated oven for 30 minutes, flipping halfway through. Remove from oven, toss in the BBQ sauce, then bake another 5 minutes.
  5. Meanwhile, prepare the corn salsa by mixing all ingredients in a bowl and squeezing some fresh lime juice overtop. Set aside.
  6. Prepare the cashew ranch by adding all ingredients to a high speed blender and blending until smooth (see note). Set aside.
  7. Assemble the subs: Spread a layer of cashew ranch onto the inside of the sub buns. Divide the cauliflower wings into each bun. Add a smahandful of greens, some corn salsa and finish with a drizzle of cashew ranch.


I like the taste of fresh (raw) sweet corn, but you could also boil it first for a few minutes, or use frozen corn, defrosted and drained.

If you don’t have a high speed blender that can blend nuts smooth, boil the cashews for 10 minutes to soften them before attempting to blend.

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