Vegan Sriracha Chipotle Cauliflower “Wings”

All Photos © Christine Elise McCarthy 2013

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OK – my book has been out for a week & a half.  Have you read it yet?  It is only the funniest, fucking book ever written!!!  What the Hell are you waiting for?

Check it out!!!  www.BathingBook.com

OK, now for the matter of these faux wings.  I love spicy food & chicken wings are something I always find myself envious of when I see others eat them.  I also love sriracha – but ONLY this brand:

(Image stolen from Google)

This company produces a sauce that is the very definition of sriracha.  But, alas, they have been victims of Irwindale residents near their plant complaining of the spices in the air & it has resulted in lots of problems for the company.  Recently, I have been finding it VERY HARD to find this sriracha – anywhere.  I was extremely distressed because this is not only a frequent ingredient in my recipes but it is an absolute MUST in my Bloody Marys!

Well, at my local Bangluck Market – I found a whole selection of other brands of sriracha.  Of course, I bought the one in the prettiest bottle.  See there – behind the holy basil?

I used it in a Bloody Mary & had to throw the cocktail away.  This sriracha isn’t spicy & has a sickly sweet flavor.  Do not fall for these low rent srirachas!  You have been warned!

These guys are pretty easy to make and delicious.  I ate them two ways – right off the plate as an appetizer or over rice as a meal.  Ymmmmm!

Sriracha Cauliflower “Wings”

INGREDIENTS

1 small head of cauliflower cut into “drumettes”

2 TBS butter (or vegan butter) – melted

1 TBS olive oil

1 tsp onion powder

1 tsp garlic powder

S&P

For the glaze

1 chipotle pepper & 2 TBS of its adobo sauce – minced

1/4 cup sriracha sauce

2 garlic cloves – minced

2 TBS butter (or vegan butter)

1/4 cup (or less – to taste) honey – or agave nectar

1-2 TBS soy sauce

juice of 1 lime

Garnish: chopped cilantro and/or sesame seeds

DIRECTIONS

Heat the oven to 400.

Whisk the melted butter with the olive oil, onion powder & garlic powder.  Add a little S&P.

Toss the cauliflower drumettes in this & roast for about 15-20 minutes (check mid-way to be sure your florets are not getting to mushy) – or until just beginning to brown at the edges.  Parchment paper makes this a far neater process.  If you don’t have any, treat your cooking sheet with cooking spray or olive oil.

While the cauliflower cooks, melt the butter for the glaze in a sauce pan & then whisk in the other glaze ingredients.  Bring it to a boil & then simmer it over medium heat until it thickens a bit.  Set aside.

When the cauliflower is ready – toss it with some glaze & roast another 5 minutes.  I then turned the broiler on and WATCHED THEM VERY CAREFULLY (and turned the pan a few times) to get a bit of a blackening effect.  This is totally an optional step.

Drizzle a bit more glaze on the wings & garnish with cilantro and/or sesame seeds.  Eat as they are or on top of some steamed rice!