Cauliflower Wings

25 mins
Serves 4
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Directions

  1. 1Bring the vegetable broth to a boil in a large saucepan over medium heat.
  2. 2Bring the vegetable broth to a boil in a large saucepan over medium heat.
  3. 3Bring the vegetable broth to a boil in a large saucepan over medium heat.
  4. 4Drop in five cauliflower florets at a time, and parboil for 1 minute per batch, removing with a slotted spoon.
  5. 5Drop in five cauliflower florets at a time, and parboil for 1 minute per batch, removing with a slotted spoon.
  6. 6Drop in five cauliflower florets at a time, and parboil for 1 minute per batch, removing with a slotted spoon.
  7. 7Repeat until all florets have been parboiled.
  8. 8Repeat until all florets have been parboiled.
  9. 9Repeat until all florets have been parboiled.
  10. 10Allow them to cool for 5 minutes until they can be safely handled.
  11. 11Allow them to cool for 5 minutes until they can be safely handled.
  12. 12Allow them to cool for 5 minutes until they can be safely handled.
  13. 13Take the pot off the heat and allow to cool slightly.
  14. 14Take the pot off the heat and allow to cool slightly.
  15. 15Take the pot off the heat and allow to cool slightly.
  16. 16Slice the rice paper wraps in half with a pair of kitchen scissors.
  17. 17Slice the rice paper wraps in half with a pair of kitchen scissors.
  18. 18Slice the rice paper wraps in half with a pair of kitchen scissors.
  19. 19Dip the sliced rice paper into the broth for about 10 seconds, until softened.
  20. 20Dip the sliced rice paper into the broth for about 10 seconds, until softened.
  21. 21Dip the sliced rice paper into the broth for about 10 seconds, until softened.
  22. 22Wrap an individual rice paper half over each of the florets until they are covered completely.
  23. 23Wrap an individual rice paper half over each of the florets until they are covered completely.
  24. 24Wrap an individual rice paper half over each of the florets until they are covered completely.
  25. 25Place on a baking sheet and broil at 500F in the middle rack for 8 minutes.
  26. 26Place on a baking sheet and broil at 500F in the middle rack for 8 minutes.
  27. 27Place on a baking sheet and broil at 500F in the middle rack for 8 minutes.
  28. 28Watch and turn about every 2 minutes as they brown.
  29. 29Watch and turn about every 2 minutes as they brown.
  30. 30Watch and turn about every 2 minutes as they brown.
  31. 31Once lightly crisped, remove from the oven and allow to cool for 10 minutes.
  32. 32Once lightly crisped, remove from the oven and allow to cool for 10 minutes.
  33. 33Once lightly crisped, remove from the oven and allow to cool for 10 minutes.
  34. 34Toss in the hot sauce, or your preferred sauce of choice!
  35. 35Toss in the hot sauce, or your preferred sauce of choice!
  36. 36Toss in the hot sauce, or your preferred sauce of choice!

Ingredients

  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 1 medium size head cauliflower, broken into about 32 florets
  • 1 medium size head cauliflower, broken into about 32 florets
  • 1 medium size head cauliflower, broken into about 32 florets
  • 16 rice paper wraps
  • 16 rice paper wraps
  • 16 rice paper wraps
  • 0.75 cup red hot sauce or sauce of choice
  • 0.75 cup red hot sauce or sauce of choice
  • 0.75 cup red hot sauce or sauce of choice

Equipment

large saucepanslotted spoonkitchen scissorsbaking sheetoven