Cauliflower & Broccoli “Wings”

Ingredients (Serves 2–3)

Wings

- 1 head cauliflower or broccoli (or both!), cut into small florets

- A handful of red grapes or 3–5 soaked dates

- 2 tbsp apple cider vinegar

- 1 tsp paprika

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tsp cumin

- 1 tsp black pepper

- ½ tsp sea salt (adjust if needed)

- ½ tsp chili flakes

Raw Mushroom Dip

- 1 handful soaked cashew nuts (or any nut of your choice) (2-3 hours soaked)

- 1 handful mushrooms

- 2–3 garlic cloves

- 1 tsp onion powder

- 1 tsp black pepper

- ½ tsp sea salt (add more if needed)

- ½ cup water (adjust for desired consistency)

Directions

Prep the Veggies

- Wash the cauliflower or broccoli and dry with a tea towel.

- Place in a large mixing bowl.

Make the Marinade

- In a food processor, blend grapes or dates, apple cider vinegar, paprika, garlic powder, onion powder, cumin, black pepper, sea salt, and chili flakes.

- If the liquid is too runny, add 1 tbsp ground flaxseed (or other raw flour) to thicken.

- Taste and adjust salt carefully—the dehydration process will concentrate the flavours and the water to salt ratio. Essentially, don't over do the salt here!

Coat the Vegetables

- Pour the marinade over the cauliflower and/or broccoli and mix well so all pieces are coated.

Dehydrate the “Wings”

- Place the coated florets evenly on dehydrator trays lined with baking paper.

- Set temperature to 40–45°C (104–113°F) and dehydrate for 8 hours, flipping halfway.

- Tip: Dehydrate overnight for convenience. You can do 6 hours at 40°C (104°F), then flip in the morning and raise to 45°C (113°F) for 2 hours for extra warmth.

Make the Mushroom Dip

- Blend soaked nuts, mushrooms, garlic, onion powder, black pepper, salt, and ½ cup water until smooth. Add more water if needed for desired consistency.

- Pour into a small bowl and set aside.

Serve

- Plate the dehydrated cauliflower/broccoli wings and serve with the mushroom dip.

- Enjoy immediately!