Ancho Chile & Tamarind Cauliflower Wings

ingredients

• 1 head of cauliflower (approx. 4 cups of florets)
• 1/2 cup water
• 1/2 cup milk for vegan: use water or almond or soy milk
• 3/4 cup all-purpose flour 
• 2 tbsp SALSAOLOGY Ancho Chile & Tamarind 

method

1. Line baking sheet(s) with parchment paper or grease well with oil. Preheat oven to 400-425 F.
2. Wash and cut cauliflower head into bite-sized pieces/florets.
3. Mix the water, milk, flour, and Ancho Chile & Tamarind sauce in a medium mixing bowl-- mix well, until the batter is thick.
4. Dip the cauliflower in the batter, either one by one or in batches. Shake off excess batter and lay the cauliflower pieces on the baking sheet.
5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.
6. While the cauliflower is baking, get your remaining Ancho Chile & Tamarind sauce and in and heat in a small sauce pan, mixing in a little bit of water to thin out sauce.  Remove from the heat and set aside.
7. Remove cauliflower from oven and put all the baked florets into a mixing bowl and add warm Ancho Chile & Tamarind sauce. Toss cauliflower flourets to coat evenly and place back on baking sheet. Bake for another 10-15 minutes or until reached desired crispness. Serve with ranch, blue cheese, or your favorite vegan dipping sauce. Enjoy!