Buffalo Wings Raw Cauliflower Style

Pictured: Buffalo Sauce Ingredients

Hello! Thank you all immensely for being here and reading this. It means the world to me. Your viewership, and the desire to share things with you that make my life enjoyable, pleasurable, or help create ease is pretty extreme these days. I have a lot of versatile skill sets and they often seem very random. I’ve often felt like I’d spread myself too thin or too eclectically! I’m trying to look at this as having a wide diversity of knowledge on topics that come together in a unique way. Jeez, who the f$&/ starts a recipe like this.

Anyways, I have been following a raw vegan diet for quite some time now and have learned and created some recipes.

The first time “raw vegan” was uttered to me, I thought it was the most insane thing I’d ever heard. Truly! I thought the same thing when the first time I learned what “vegan” meant, but this was another extreme. To not cook food! Wow, so you just eat like, salad? Well...

1. Yes, a massive amount of salad eating takes place. But this is not a negative tradeoff sacrifice. Salads are so boring when you have no idea how to make them.

2. You would be shocked at the level of creativity in food preparation in general; people make insanely wonderful things. The internet reiterates this fact in the most amazing ways time after time. The raw vegan community is by no means different. Limitations often breed creativity, and boy does this diet have limitations. Actually, the limitations seem very few once you shift your mindset.

Anyways, one of the biggest lessons I’ve learned this year in regards to food is the degree to which spices and sauces constitute a great deal of the flavor in dishes we love. We love texture and then sauces and spices. So once you learn to emulate certain textures and flavors, removing dairy, meat, and heat does not seem so restrictive.

There is also one thing to keep in mind. Many of these dishes recreate flavors and experiences in a new way. This is not by any means to say they are going to “fool” anyone into thinking they are the original. Many transition or “junk food” vegan products can actually have you thinking you are eating the genuine animal product. This means the texture and tastes as well as the smell when being cooked. These products are usually very processed and contain highly refined oils and a long list of chemical ingredients. I do approve of them as tools to transition and curb animal product-based junk foods cravings. They’re also a powerful tool for demonstrating the adaptability of a plant-based diet and the quality of life achievable without animal products. Below is a raw, oil-free recipe with a fully recognizable ingredient list.

Ingredients List

Buffalo Sauce Ingredients

1/4 of a cup of sundried tomatoes (No oil or sulfates is ideal, if possible) .

1 tablespoon of apple cider vinegar

2.5 tablespoons of raw tahini

1 teaspoon of red cayenne pepper (more or less depending on spiciness level)

1 large garlic clove (I also use supplemental garlic powder to taste)

1 tablespoon of onion powder 

1/2 a teaspoon of Smoked Paprika 

2/3 of a teaspoon of turmeric 

*optional* I like to sometimes use a bit of chipotle powder though I keep this minimal.

Cauliflower Wings 

1 Big Cauliflower!( If you have purchased cut florets those work too, skip step 1 )

The best thing you can do when making recipes is to try to understand what ingredients are contributing to what tastes and textures.

This turns you from a direction follower, to a creator of sorts, an artist if you wanna be pretentious about it.

But someone able to manipulate and cater to specific tastes, wants, likes, needs and restrictions if you want to be less romantic or practical about it. Experiment with different spices is my first tip!

What’s at work flavoring wise!
The apple cider vinegar and turmeric give this recipe a sort of bitter almost ranch dressing taste, while the dates and tahini sundried tomatoes combine for an amazing creamy buffalo sauce with a perfect sweetness to it.

How to prepare this recipe and how to use it!

1. Chop your cauliflower into very small pieces. Dehydrating them will be faster and crunchier if they are in smaller pieces of a uniform size.

2. Blend all sauce ingredients. Put the most watery ingredients at the bottom of the blender in order to reduce any blending errors.

3. The easiest way to spread this sauce is to put it into a big mixing bowl and to massage it into the florets by hand. Of course make sure you have washed your hands before step one, let alone this step.

4. You can bake this recipe or dehydrate. I prefer dehydration . The times for both may vary depending on desired texture and taste preference. It will also vary as a result of discrepancies in ovens and dehydrators. My dehydrator usually takes 3 hours on 115 degrees fahrenheit before it’s considerably transformed. It is still worthwhile to dehydrate them for another 4-8 hours after that. All that being said, I’ve eaten these raw before, unable to get them to the dehydrator successfully in time. So there are no wrong answers on this step, just preferences. Baking is about 20 minutes-ish. With both methods, monitor as you go and test out different heating times and temperatures and how this impacts the texture. From there you can adjust the time to your preference.

Add them to salads, zucchini noodles, or as a pizza topping.   Enjoy them anyway  you desire really.

his is kind of a crowd-pleaser when made well! I’ve had family members respond to this dish with unique enthusiasm, family members who don’t like other crowd-pleaser dishes of mine.

Be sure to check out the video above for a visual idea of how to do this! If you like it… feel free to support by subscribing to my Youtube channel. Frequently featuring food, but aiming to be eclectic and eventually a comedy channel!