So I was looking for a vegan blue cheese recipe yesterday and stumbled across a recipe for buffalo cauliflower wings and vegan blue cheese. I’ve seen plenty of recipes for buffalo cauliflower wings, but we haven’t tried any yet. I thought, why not put it on a pizza with the blue “cheese”!
The original recipe for the “wings” can be found here. Also, the dough was packaged pizza dough from Trader Joe’s. We looooove their pizza dough! I used the whole wheat variety for this pizza.
On to the pizza…
For the Wings:
1 Head Cauliflower (I used a pre-cut package from Target’s Archer Farms line)
1 Cup Unsweetened Almond Milk
3 Teaspoons Garlic Powder
1 Cup Frank’s Red Hot (Original)
2 Tablespoons Earth Balance
For the Blue Cheese:
1 Cup Just Mayo
1/4 Block of Extra Firm Tofu (drained)
1 Teaspoon Tahini
Splash of Lemon Juice
Splash of Rice Vinegar
Dash of Garlic Powder
Preheat your oven to 450 degrees.
While the oven is heating, cut your head of cauliflower into bite-sized pieces. Even though mine was pre-cut, I still broke mine up into smaller pieces than I would to make “wings”. In a medium bowl, whisk together the almond milk, flour, and garlic powder. This batter should end up fairly thick, like pancake batter. If yours is too runny, add a little more flour. Put the cauliflower pieces in the bowl and coat with the batter, I used my hands for this.
Line a glass baking dish with parchment paper or spray with cooking spray and transfer the battered cauliflower pieces. Be careful you don’t get to much extra batter in the dish. (It is not fun to pick out the hot pieces later!) Bake for 18 minutes.
While the cauliflower is baking, make your hot sauce and blue cheese.
For the hot sauce, melt the Earth Balance in a small sauce pan on medium-low heat. After the butter has melted, add the hot sauce and stir. I kept my sauce on low as I made the blue cheese, stirring periodically with a whisk.
In a medium bowl, mix the Just Mayo with tahini, lemon juice, rice vinegar, and garlic powder. Taste for “tang” and adjust to your liking. Once you have the flavor down, crumble the drained tofu and mix again. The tofu gives it that blue cheese texture!
After the cauliflower finishes its first round baking, remove it from the oven so you can add the hot sauce! Transfer the battered cauliflower pieces to a bowl and pour on the hot sauce. Mix it well so all the pieces are coated. I used parchment paper when I baked my cauliflower so I was able to toss the used paper and put the cauliflower back in the same dish. Bake for an additional 5 minutes.
While the cauliflower is finishing, prepare your pizza dough (or skip this step and use a pre-baked crust.) We roll ours out on a floured surface and put on a parchment-lined cookie sheet. When the cauliflower is done with it’s second round of baking, adjust your oven temperature according to the directions on your pizza dough/crust. If it’s raw, I suggest pre-baking it most of the way before topping the pizza.
Once your crust is ready and the cauliflower has finished baking, assemble your pizza! I put a thin layer of the hot sauce from the bottom of the baking dish on the crust first. (Since there was no raw chicken in this recipe there is no worries about germs.) Then top it with a layer of the cauliflower and blue cheese on top. Since you’re using a ready-to-use crust or pre-baked dough, you only need to pop it in the oven for a few minutes to heat it thoroughly. Enjoy!