today we're going to be making the most perfect crispy buffalo cauliflower and
if you're in the mood for something with a little more bounce
when you bite down i'll also be showing you how to do it with a easy
seitan nugget recipe
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welcome and welcome back my name is Andrew i'm part of a tag team duo
that creates recipes at makeitdairyfree.com so
i'm not sure about you but i never personally
needed a large sports event in order to enjoy
some really good wings it could be tuesday wings i could be
having a pizza wings trying to figure out
what to bring to the cookout wings i could be
on the phone personally just talking to the wife um
i'm headed home from the dentist you need me to stop and get anything to eat
you know what she said wings in today's buffalo special i'm
gonna be walking you through my take on the infamous cauliflower
wings we're gonna be making the crispiest crust
adding a little flair to the basic sauce and
i made this a few times and in the very last time which was
after the video i came up with a tip to incorporate the
deepest flavor and even step up the basic crisp
on the wing also because some of us i'll admit even myself
just miss the chicken-like texture to some of the items that we eat we're
going through how to make an effortless seitan that doesn't require
all the wrapping of the foil and steamer type method to cook all right
fam you know what time it is wing time
to make cauliflower wings you want to have the head
of the cauliflower chopped up being mindful to leave the stem zone
technically i guess you could chop the stems off and have
cauliflower nuggets but then you just straight up being wasteful so just keep
the stems on and stop doing too much we're going to make a dry mixture for
our crust with cornstarch and cornmeal then we're going to incorporate some
flavor with other spices to make the crust enjoyable on its own
the way i'm going through how to make this
wing you can technically make this wing something of your own
maybe a barbecue one now we're going to make a wet mixture for the dry stuff
to hold on to i'm using coconut cream some hot sauce
and liquid smoke the coconut cream is the only necessity
in this step the other items help add in some more flavor to the wing
keep in mind you could also use yogurt in this step that would help if you were
allergic to coconut give that a good whisk to blend everything together
then add your cauliflower into the bowl and stir repeatedly
to get them fully coated next either spoon
or pour in your dry mixture over top and repeat the process
of stirring to get this perfectly coated get these into a pan
with frying oil giving them roughly about two to three minutes
on each side thoroughly mix together buffalo sauce
brown sugar and some vegan butter pour this amazing sauce
over the wings and serve immediately
so i'll be the first to admit every once in a while
i do miss the texture that i used to get when eating chicken
and this is where tofu or in this case seitan comes in the process to cook is
certainly longer but it 100 helps satisfy that texture craving but
keep in mind some mushrooms or tofu can help with
that texture craving and keep it gluten-free at the same damn
time keeping things easy we're going to get our dry ingredients
into a bowl and give it a quick stir to get the
party started in an additional large bowl we're going to
whisk together the wet stuff while adding in some type of vinegar to
help cut that wheaty taste that you get from the gluten add the dry
stuff to the wet stuff and stir it all together with a spatula or your hand
next knead it maybe two to three minutes to help the dough come together
and become elastic don't forget you want that bounce texture so you're gonna get
that by giving it a good knead prior to cooking
now to make the cooking process easy we're simply just going to add in some
vegetable stock coconut aminos and garlic so what you're going to do is
bring that pot to a boil before you add in your seitan cut the
dough in half and shape them into balls and simply cook them in the
pot you're going to cook it slightly uncovered to help release some of the
steam throughout the pot 30 minutes later you're going to flip the seitan
over and give it an additional 30 minutes
when your seitan is finished up be sure to let it cool it is extremely hot
then cut it into pieces to create the nuggets
so different from our last process this time around we're going to set up
stations in order to bread the seitan and then get it to the cooking station
first we drop it in the wet batter then we roll it into the dry batter after
that we pop it right into the frying pan so one thing i like about the station
method more than i like about just putting everything in the bowl and
stirring it together is you can actually control
how much coating is on there making sure every single piece
is perfect one thing i hate about it it is extremely
messy stuff is just everywhere in both processes you want to allow them
to cool and dry on a rack prior to eating from
here it's wing time
so i got about two things i want to go over with you in the process of cooking
these a few times i thought about how sometimes chicken is breaded but it
doesn't have a egg wash or any type of wet batter prior
to actually breading but chicken itself
even if you dry it has a slightly wet or slimy texture to it i
don't know if it's weird for you but it's weird for me to think about raw
chicken since going vegan but because of the
chicken being able to be breaded although it doesn't sometimes go through
an egg wash i was trying to see how you can do that
with cauliflower so what i did is when i washed the produce i actually
left it slightly wet when going into the batter
and instead of doing the wet batter first i did the dry
one when adding it to the dry batter it got coated
really good i put it in the wet batter and then added it back into the dry
batter again these things came out magnificent the
other thing i wanted to go over with you is keep in mind you don't have to fry
these at all if you would like to bake them or air
fry them one of those two ways just to you know
reduce the intake of oil both work perfectly well keep in mind
that it does take a little longer on either of those processes than the
frying process
first if you haven't seen our latest video that's prior to this one
i should say please take some time to go back and support it and watch it for
your new favorite way to make a vegan cheeseburger larisha
adds some ingredients to a meat substitute
that makes it really juicy and extremely tasty we also posted a nutmeg spiced
maple buttercream frosting this would go great on a vanilla cake
or even some cinnamon rolls like those banana bread ones
speaking of cinnamon rolls this week's cinnamon roll is a dark chocolate
and cherry breakfast cinnamon roll this one
is a beauty and a delectable treat family thank you so much for watching
please like and subscribe let's catch up in the
comments and until next time believe in good peace