Superbowl Menu by NFL Defensive Lineman, David Carter!
“This is an awesome Buffalo Cauliflower Wing recipe that hits the spot every time. Not to mention cauliflower contains a high amount of antioxidants and vitamin B’s. Finger licking good!”
– David Carter
All recipes by David Carter.
Spicy Buffalo Cauliflower Wings
2 medium heads of cauliflower, cut into florets
1 cup white rice flour (or sub regular flour)
1 cup water
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
1 cup your favorite buffalo wing sauce (store bought or homemade. Frank’s Red Hot Buffalo Wing Sauce is vegan)
Preheat oven to 450 degrees.
Combine rice flour, water, salt, garlic powder, paprika and whisk until combined.
Dip cauliflower in batter and place on two baking sheets lined with parchment paper. Spray the tops with a bit of oil. Bake for 18-20 minutes or until the tops start to get color on them.
Pull cauliflower out of the oven and lightly dip them into buffalo sauce to coat. Put them back into oven for another 5 minutes to crisp back up.
Remove from oven and serve hot along side your homemade ranch dip.
YIELD: Serves 8-10 people | Recipe courtesy of Alex Thomopoulos
Vegan Ranch Dipping Sauce
1 cup Vegenaise
½ cup vegan sour cream
1 teaspoon white vinegar
1 garlic clove, minced fine
1 tablespoon fine chopped dill
1 tablespoon chives, chopped fine
¼ cup Italian parsley, chopped fine
1/2 teaspoon black pepper
1 teaspoon gluten free, vegan Worcestershire sauce
1/8 teaspoon cayenne pepper
**You can add a non dairy milk to thin out the sauce if desired**
To make ranch sauce combine all ingredients, whisk until smooth and set aside.
7-Layer Bean Dip
1 can (16-ounces) organic refried beans
1 pkg. (1-ounce) taco seasoning mix (We use cumin, salt, pepper,& paprika to taste)
1 container (8-ounces) of vegan sour cream
1 small can chopped/sliced jalapeño peppers
1 small can diced black olives
1 cup of your favorite pre-made salsa (any kind)
1 cup vegan cheese (we use our homemade Creamy Cashew Queso)
1/2 cup diced/chopped green onions
3/4 cup or more diced tomatoes
(in David’s words)
In a medium bowl, stir together the vegan sour cream and jalapeño peppers. Set aside.
Now heat the beans, stirring in taco seasoning (Or cumin, salt, pepper, & paprika to taste) until hot.
Spread bean mixture in a shallow serving dish about 1/2 inch thick.
Next, sprinkle the grated vegan cheese (Or pour Creamy Cashew Queso) over the hot beans (this will help the grated vegan cheese melt).
Follow this by layering on the mashed avocado, tomatoes and salsa, then spooning on the vegan sour cream/jalapeño mix, and finally topping with olives and/or green onions. Additional avocado slices can and should be placed on top.
And I serve it immediately because I usually cant wait, with my favorite tortilla chips, Garden Of Eatin Organic Blue Red Hots.
7-Layer Bean Dip is an original recipe by David Carter. The accompanying photo is a representation of the recipe type provided, with permission, by the Minimalist Baker.
“This is the only way I eat queso. It’s a super delicious way to pig out on healthy carbs and get important omega 3’s. I have to admit I don’t do any measuring for this recipe (it just depends on how hungry I am) but not to worry, it’s really simple and fast. I just throw all the ingredients in my Vitamix and add according to your taste. There’s no real way to mess this one up, which is why it’s the only thing I cook in the kitchen, haha.”
Creamy Cashew Queso is an original recipe by David Carter. The accompanying photo is a representation of the recipe type provided, with permission, by 40 Aprons.