Vegan cauliflower wings are always a hit and this spicy garlic version from Chef Jah is no exception. The secret is shaping the wings with cauliflower stuffed in rice paper and then pan frying them crispy! The wings are seasoned with our Harissa and dipped in honey harissa for an extra kick!
Recipe and photo by Chef Ja'Mila Hatchett
1 Head of Cauliflower
4-5 Tablespoons of PUR Spices Harissa Paste (Medium or Original depending on desired spice level)
2-3 cloves of garlic minced
2-3 Tablespoons of minced red onion
2 oz of minced fresh thyme and rosemary
6 oz of long chopped scallions
1 1/2 Cup of EVOO
3-4 Sheets of clear rice paper
1/2 cup of honey + 1/4 cup of PUR Spices harissa paste for sauce
Season to taste with:
-smoked paprika
-garlic powder
-onion powder
-Himalayan salt
Cut your vegetables; Cut your cauliflower down into 1/2 inch florets (The less stem the better)
Add your florets to a gallon sized ziplock bag and then add EVOO
Add minced garlic, onion, PUR Spices harissa paste, fresh thyme and rosemary
Gently massage the ingredients into the florets, especially the paste
Season to taste with smoked paprika , ADO* black garlic mushroom powder, onion powder, himalayan salt
Gently massage then add to the refrigerator overnight or 6 hours min.
After marination time is done pull the cauliflower bag out and sit on the counter to bring to room temperature
Here's the tricky part, In a large skillet, bring about 1 inch of water to boil, then simmer on medium
Take your rice paper and submerge it with two tongs for 2 seconds, flip if needed* (depends on brand *Be careful not to let the paper stick to itself*
Next lay your rice paper on a dry work surface surface
With tongs pull out 1-2 florets and add in the middle of the rice paper
Fold the four corners in until the floret(s) are completely enclosed , sight aside on a lightly oiled pan as you repeat these steps
Bring your 1/2 cup of EVOO to a simmer (medium-low) in a medium skillet
Add your "wings" to oil and turn every 2 mins
Add minced garlic, sliced red onions and scallions to the skillet , turn on low then simmer for 2 mins
This should take no longer than 10 mins tops, pull out and serve with Harissa Honey Sauce*
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