Just like many of you, the Ecology Center staff recently gathered for a holiday happy hour potluck, and Nicki Milgrom’s cauliflower Buffalo wings were a hit.
“There were a number of folks who requested I share the recipe so I figured I'd share the love and goodness with all,” Milgrom said.
And now that includes you, our Ecolink readers who have made this healthy food column one of our most popular features.
“I originally made this for my family on Thanksgiving as an appetizer and healthy alternative for traditional ‘game day’ snacking,” according to Milgrom, organizer for the Ecology Center’s Healthy Food in Health Care program. “This is a healthy but delicious appetizer, something you can snack on without feeling guilty, actually getting in some of your daily dose of veggies while feeling like indulging! What could be better?”
In addition, the dish is vegan and can be made gluten free, so it’s a good choice to have an options for any and all guests, no matter what potential dietary restrictions or allergies they might have, Milgrom adds.
The Healthy Food in Health Care program has been emphasizing seasonal Michigan produce in its work this year with Cultivate Michigan, a campaign to promote healthier food options in hospitals and other institutions led by the Michigan Farm to Institution Network. Cultivate Michigan is coordinated by Michigan State University's Center for Regional Food Systems and the Ecology Center, with support from MSU Extension.
“Unfortunately it's a little late for cauliflower in Michigan,” Milgrom said. “Our markets mostly have squashes, potatoes and other root veggies like rutabaga now.” But cauliflower is inexpensive and widely available year-round, so she says we can “enjoy this recipe in happiness and good health.”
Milgrom found the recipe on the Hot for Food blog, dedicated to “cooking up vegan love” and written by Lauren Toyota and John Diemer. “We're here to break all misconceptions of what veganism is and open your eyes to the healthy, flavorful, and satisfying world of a plant-based diet,” they write.
If you use a regular vegan mayo you might also want to add 1 tsp of garlic powder.
Blend all the ingredients in a blender until smooth. Refrigerate for at least 30 mins before serving.