Recipe: Mohawk Bend's Buffalo Cauliflower

After posting this vegan Buffalo Cauliflower on Instagram, I got several requests for the recipe!  I don't blame you all, when I first heard of this dish I was definitely intrigued.  Mohawk Bend is one of the first places, that I know of, that made this.  I wonder if they invented them?  So many places make a copycat version of this now.  I love this version - it's only got a couple of ingredients but I would definitely not make it myself, just because I'm not somebody who likes to fry food at home. This is definitely a dish I enjoy whenever I'm at Mohawk Bend, usually as an appetizer, with friends.  The restaurant is amazing, and is kindly sharing their recipe with us.  If you like Buffalo Wings, you're gonna love them.

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Vegan Buffalo Cauliflower

Ingredients

  • 1 head of cauliflower

  • 1 L of rice milk

  • 2 cups flour

  • 1 cup corn meal

  • 8 oz buffalo sauce

Instructions

  1. Cut cauliflower into florets

  2. Soak florets in rice milk for 5-10 minutes

  3. Mix flour and cornmeal

  4. Drain the cauliflower by hand and add directly into the flour/cornmeal mix.

  5. Cover in the flour mixture so that the cauliflower is well coated

  6. Fry at 350 degrees until golden brown (about 3 minutes)

  7. Drain well and then add to a large mixing bowl

  8. Toss well in buffalo sauce

  9. Serve hot

A Beautiful Pot of Cashew Chili

I'm having some girls over for dinner tonight but I started cooking last night. I was told to:

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This book is one of my favorites, A Beautiful Bowl of Soup by Paulette Mitchell - the recipe is for a Cashew Chili, which I switched up a little. Start by sautéing TJ's Mirepoix (onions/celery/carrots) and 2 chopped cloves of garlic in 2 TB Coconut Oil with one chopped bell pepper for 8 minutes...

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…then add a can of black beans, corn, tomato sauce, and whole tomatoes + juices (<---the big one).

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Spices - 2 tsp. chili powder, 1 tsp. cumin, 1 tsp. dried basil, 1 tsp. dried marjoram, 1 bay leaf, S + P.

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Bring everything to a boil, then cover and simmer on low for 15 minutes, stirring every once in a while.

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The part that makes it not your everyday vegan chili - 1 cup raw cashew pieces, and 1 cup Golden Raisins.

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I think I'm going to add those later when I reheat the soup…something in my gut is telling me don't let this sit in the fridge overnight.

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I did wind up eating my share of cashews, though - prepped a few other dishes, including a vegan cheese recipe I can't wait to share with you!

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