Gluten Free unWings – a Recipe by quornflour

#glutenfree #vegan #reedsgingerbrew #nomnom #friedfood #gameday

When I lived outside of Boston there was an Indian restaurant (I think it was called Dosa Palace… maybe Dosa and Curry) in Somerville that had this dish that the first time I had I wanted more. Ok so it was fried goodness, but it was basically like chicken wings but made with cauliflower, which is kind of funny because generally I am not a huge fan of chicken wings. Recently I had a craving for some, but I am about 1200 miles away, so I made them.

They are pretty easy to make here is what you need:

  • 1 medium head of cauliflower
  • 2½ cups chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon cornstarch
  • 2 tablespoons finely chopped garlic
  • 1 cup of Reed’s Extra Ginger Brew
  • Oil for frying – I mix equal parts olive oil and canola oil
  • your favorite buffalo, bbq, teriyaki or whatever sauce you have a hankerin for

Heat oil in a Dutch oven or deep frying pan (like a cast iron skillet), you’ll want it to be about 1½ inches from the bottom of your pot.

Now break up your cauliflower into small pieces (do not use frozen cauliflower). You’ll get a lot of cauliflower crumbs if you just cut it with a knife, so I cut it with a knife into bigger pieces and then tear it into smaller pieces with my fingers. The pieces shouldn’t be any bigger than a chicken wing.

In a bowl mix the dry ingredients together and mix with a fork or a whisk. Next add your Ginger Brew add a little at a time and mix in, it will bubble a lot so if you add it all at once you may end up with a mess. You want the consistency to be similar to pancake batter, so add a little more or a little less liquid as necessary.

Coat the cauliflower in the batter and put it in the oil and cook until golden. I do about a cup worth of cauliflower at a time. Once golden put the cauliflower on a dish with paper towel or a grease catching towel for a minute or two – trade out the towel as necessary.

Toss in your favorite sauce – I like buffalo sauce, bbq sauce and plain… I think it would also be great with a mango chutney, teriyaki sauce and many other sauces… more on those later… serve warm.


How my VitaMix Got Me to Love Cauliflower by quornflour

When people ask me if I like cauliflower, my typical answer is no. It is not a taste thing, it is just some combo of the texture, color and taste, something about the specific combination just does not work for my brain.

Enter the VitaMix stage right.

My friend was coming over for dinner and I had these amazing organic pork chops and I wanted something to go along with them, the weather had been hot and potatoes seemed just a little too heavy.

For the week prior I had been attempting to blend everything, because I can.

So I figured I would try the whole cauliflower masher thing, the VitaMix was sure to pulverize the texture right out of it… so yes that is what I did. I think Cauliflower is pretty soft and one could probably manage similar results in a regular blender…

First off I chopped a head of cauliflower into 4 pieces, and then steamed it until it was soft.

Next I put the cauliflower and about ¼ cup of the water it was steamed in in the blender.

Then I added ¼ C of milk, and 2 garlic cloves.

And whirrrrrrrrr!

Then I added 2 table spoons of grated parmesan cheese and whirred it once more.

This is when it gets crazy…

In a large skillet, I melted a tablespoon of butter then poured the cauliflower mixture in and mixed it a bit to remove some of the moisture and mix in the butter…

Seriously, this was good… and the texture, like puddin’.

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