1. Preheat oven to 450 F

  2. Mix together the dry batter ingredients in a medium sized bowl, then add in the soy milk a little at a time. You may need it all. The batter should be slightly runny, but not so much that it doesn't adhere to the cauliflower florets.

  3. For each cauliflower floret, dip completely into the batter, transfer to a drying rack with a plate it to catch the drips (this is to ensure the cauliflower isn't too coated with excess batter), place on a parchment covered baking sheet

  4. Bake for 20 minutes, flipping half-way, until browned

  5. While they're baking, make the Chipotle Sauce: add all chipotle sauce ingredients to large bowl and mix thoroughly

  6. Take cauliflower wings out of the oven, then dump them into the big bowl with the chipotle sauce. Toss until the sauce is evenly coated, then with your hands, shake off the excess sauce and spread the wings out on the baking sheet again.

  7. Bake for another 15 minutes, flipping half way. The glaze should be caramelized at the end

  8. While they're baking, make your Cashew Dill Ranch Dip: add all ingredients to your blender and blend until smooth

  9. Take out the wings and let cool 5 minutes, then plate cauliflower wings with chopped carrots, celery and the dip topped with chives!


PREP TIME 10 mins  //  COOK TIME 35 mins //  TOTAL TIME 50 mins


Wings with a kick, without the chicken! The texture and flavour of these cauliflower wings will satisfy that games day craving. This dip is so creamy and a perfect compliment to these veggie wings.

Author: Jules

Recipe type: appetizer, snack, potluck

Serves: 8 servings


  • 2 heads cauliflower florets, chopped into wing sizes (save the stalks for a different recipe or to make veggie stalk)



  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • ¼ tsp Himalayan salt

  • 1 cup oat flour (blend up oats in your blender) - use gluten free if needed

  • 1¼ to 1½ cups soy milk

Chipotle Sauce:

  • ¼ cup tomato paste

  • 2 tbsp maple syrup

  • 3 tbsp tomato paste

  • 2 tbsp apple cider vinegar

  • 1 tbsp chipotle powder

  • 1 tbsp garlic powder

  • 1 tsp vegan Worcestershire sauce (if you don't have this on hand, Tamari or Soy Sauce will work)

  • ¼ cup water

Cashew Dill Ranch Dip:

  • 1 cup cashews, soaked for 1 hour minimum

  • 1 tbsp onion powder

  • 2 cloves garlic

  • juice of ½ lemon (about 2 tbsp)

  • ¼ cup apple cider vinegar

  • ½ tsp salt

  • ¼ cup water

  • ⅛ cup chives

  • 1 tbsp dill


  • 4 carrots, chopped lengthwise

  • 4 celery stalks, chopped lengthwise

  • 2 chive stems, minced

There’s one ingredient I just can’t live without. 




Cauliflower is a vegan’s best friend. The texture, the shape, the ability to absorb any kind of sauce or spice you throw at it… makes it perfect for replacing any kind of meatiness you may be used to having on the plate

Here’s 3 ways you can devour this delicious vegetable, without feeling like you’re just trying to get down the veggies. Comfort feels to the max!


* Cauliflower ‘Roast’ + Curry Tahini Sauce

* Chipotle Buffalo Wings

* Mind-blowing Nut-free Multi-Purpose Cheese Sauce


For the full recipe posts head to ! 

Tag @hookedonplants so I can see your creations if you make it!


PREP TIME 10 mins  //  COOK TIME 1 hour //  TOTAL TIME 1 hour 10 mins


One of the easiest ways to prepare cauliflower. It's perfect for an impressive looking main dish!

Author: Jules

Recipe type: dinner, main,

Cuisine: vegan, plant-based, vegan main

Serves: 4


  • 1 head cauliflower, wash it and take off the greenery, but leave the stalk on (you may have to trim it for the cauliflower to site flat)

  • Curry Tahini Sauce:

  • ½ cup tahini

  • 3 tbsp maple syrup

  • 1½ tbsp curry powder

  • ¼ tsp sea salt

  • 3 tbsp apple cider vinegar

  • 1 tbsp dijon mustard

  • ½ cup water

  • ½ cup plain, unsweetened almond milk (or any other plain, unsweetened plant-milk)


  1. Pre-Heat oven to 400°F

  2. Meanwhile, make the sauce: blend all sauce ingredients together EXCEPT for the almond milk.

  3. Place cauliflower head, stem-side down, in an oven safe baking dish.

  4. Pour half of the sauce over the cauliflower and spread evenly with your hands over the whole head of cauliflower (except for the bottom).

  5. Place cauliflower back in the dish, and fill the dish with ½ inch of water.

  6. Bake for 50 minutes, or until a knife easily pokes through the centre.

  7. When you take the cauliflower out, heat up the rest of the sauce in a small pot with the ½ cup of almond milk.

  8. Serve the cauliflower with a good drizzle of the the warm sauce!



PREP TIME 15 mins  //  COOK TIME 10 mins//  TOTAL TIME 25 mins


This nut-free, vegan sauce is a light option for that cheezy comfort food feel. It's perfect for pasta or a dip with veggies and chips!

Author: Jules

Recipe type: Comfort Food, dinner, lunch, appetizer

Serves: 5 cups


  • 1 head cauliflower, roughly chopped

  • 6 carrots, chopped

  • ¾ cup nutritional yeast

  • ½ large sweet onion, diced (or 1 tbsp onion powder)

  • 2 cloves garlic (or 1 tbsp garlic powder)

  • 1 tbsp dijon mustard

  • 1 tbsp miso paste

  • ¼ tsp turmeric

  • ⅛ tsp smoked paprika (optional, but gives it a nice smokey flavour)

  • 1 cup plain almond milk (or any other plain plant-based milk)



  1. Steam the cauliflower and carrots until soft (about 10 minutes)

  2. Meanwhile, (unless you're using onion and garlic powder), oil-free sauté the onion and garlic for about 7 minutes. Heat the element to medium, then add the chopped onions and garlic. Let the bottom of the pan brown, then add 1-2 tbsp of water to de-glaze the pan. As the onions cook, continue adding bits of water to prevent sticking if needed

  3. Add the onion, steamed cauliflower, and carrots to the blender with the the rest of the ingredients

  4. Blend until smooth!

  5. If using as a dip, put in and oven safe dish and broil on high for 3 minutes.

  6. Or, mix in with pasta, pour over roasted veggies, or just eat it by the spoonful

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