All Photos © Christine Elise McCarthy 2013
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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”
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
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
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!