Pomegranate Harissa Cauliflower Wingz

Ingredients

• 0.333 cup harissa sauce (For the pomegranate harissa sauce)
• 0.25 cup pomegranate juice (For the sauce)
• 3 tbsp agave syrup (For the sauce)
• 1 tbsp chili oil (For the sauce)
• 2 tsp ground cumin (For the sauce)
• 1 tsp minced garlic (For the sauce)
• 1 tbsp lemon juice (For the sauce)
• 0.333 cup coconut aminos (For the sauce)
• 1 cup all-purpose flour (For the wet batter)
• 1 cup water (For the wet batter)
• 1 tsp minced garlic (For the wet batter)
• 2 tsp smoked paprika (For the wet batter)
• 1 tbsp harissa sauce (For the wet batter)
• 1.5 cup panko breadcrumbs (For the dry batter)
• 0.5 cup all-purpose flour (For the dry batter)
• 1 tsp smoked paprika (For the dry batter)
• 1 tsp dried parsley (For the dry batter)
• salt and black pepper (To taste; for the dry batter)
• 0.5 head cauliflower (Chopped into bite-sized nuggets)
• 1.5 tbsp coconut aminos (Use 1–2 tablespoons; for tossing with the cauliflower)
• 1 tsp minced garlic (For seasoning the cauliflower)
• 2 tsp smoked paprika (For seasoning the cauliflower)
• frying oil (For deep-frying; amount depends on the pot)
• tortilla shells (Optional, for serving as tacos)
• carrots (Optional; thinly sliced for tacos)
• jicama (Optional; thinly sliced for tacos)
• jalapeño (Optional; thinly sliced for tacos)
• pomegranate seeds (Optional garnish)
• fresh parsley (Optional garnish)

Steps

1. 1

   Combine the harissa sauce, pomegranate juice, agave syrup, chili oil, cumin, minced garlic, lemon juice, and coconut aminos in a small pot.

2. 2

   Cook the sauce over low heat for about 15 minutes, stirring occasionally, until it has thickened slightly. Remove the pot from the heat and set the sauce aside.

3. 3

   In a bowl, whisk together the flour, water, minced garlic, smoked paprika, and harissa sauce for the wet batter until smooth.

4. 4

   In a separate bowl, combine the panko breadcrumbs, flour, smoked paprika, dried parsley, salt, and pepper to make the dry batter.

5. 5

   Chop the cauliflower into bite-sized nuggets. Toss the pieces with the coconut aminos, minced garlic, and smoked paprika until evenly seasoned.

6. 6

   Heat frying oil in a suitable heavy pot or deep fryer to 370°F (188°C). Use enough oil to allow the cauliflower pieces to float freely, and take care not to overcrowd the pot.

7. 7

   Coat each cauliflower piece in the dry batter, then dip it into the wet batter so it is evenly covered. Allow excess batter to drip off before frying.

8. 8

   Fry the battered cauliflower in batches until golden brown and crisp, turning as needed for even cooking. Transfer the pieces to a rack or paper towels to drain briefly.

9. 9

   Toss the hot cauliflower wingz with the pomegranate harissa sauce until coated.

10. 10

    Serve the wingz on their own as an appetizer, or assemble tacos with tortilla shells, thinly sliced carrots, jicama, jalapeño, pomegranate seeds, and parsley.

Notes

The source presents the cauliflower as tacos or as a standalone appetizer. Fry in batches to maintain the oil temperature and keep the coating crisp.

Nutrition per serving

• appetizer
• main
• vegan
• plant-based
• dairy-free
• egg-free
• crispy
• deep-fried