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 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
- 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
- Preheat oven to 425 F. Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, paprika, cumin, salt and pepper. Add nondairy milk and water and whisk until smooth.
- Dip the cauliflower florets into the batter, letting the excess drip off, then place on prepared baking sheet.
- Bake in preheated oven for 30 minutes, flipping halfway through. Remove from oven, toss in the BBQ sauce, then bake another 5 minutes.
- Meanwhile, prepare the corn salsa by mixing all ingredients in a bowl and squeezing some fresh lime juice overtop. Set aside.
- Prepare the cashew ranch by adding all ingredients to a high speed blender and blending until smooth (see note). Set aside.
- 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.