Pomegranate Harissa Cauliflower Wingz

During one of my trips to Costa Rica, I had the most delicious harissa cauliflower wingz. This recipe is inspired by those wingz, with a Turnip Vegan twist. I ended up putting these into tacos, but they are also great as an appetizer.

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‍Pomegranate Harissa Sauce

1/3 cup harissa sauce

1/4 cup pomegranate juice

3 Tbsp agave syrup

1 Tbsp chili oil

2 tsp cumin

1 tsp minced garlic

1 Tbsp lemon juice

1/3 cup coconut amino

‍

Wet Batter

1 cup flour

1 cup water

1 tsp minced garlic

2 tsp smoked paprika

1 Tbsp harissa sauce

‍

Dry Batter

1.5 cups panko breadcrumbs

1/2 cup flour

1 tsp smoked paprika

1 tsp dried parsley

salt & pepper to taste

‍

Cauliflower Wingz

1/2 head cauliflower

1-2 Tbsp coconut amino

1 tsp minced garlic

2 tsp smoked paprika

‍

Additional Ingredients

frying oil

tortilla shells

carrots, thinly sliced

jicama, thinly sliced

jalapeno, thinly sliced

pomegranate seeds

parsley

‍

Directions

Add Pomegranate Harissa Sauce ingredients to a pot and cook on low for 15 minutes or until the sauce thickens a bit. Remove from heat and place to the side
In a bowl, combine Wet Batter ingredients. In a separate bowl, combine Dry Batter ingredients
Chop cauliflower into bite-sized nuggets and toss with coconut amino, minced garlic, and smoked paprika
Preheat frying oil to 370 degrees Fahrenheit
Coat the cauliflower with Dry Batter then Wet Batter. Fry until golden crispy
Toss Cauliflower Wingz in Pomegranate Harissa Sauce and serve alone or make some delicious tacos using the Additional Ingredients

Shopping List

‍Pomegranate Harissa Sauce

1/3 cup harissa sauce

1/4 cup pomegranate juice

3 Tbsp agave syrup

1 Tbsp chili oil

2 tsp cumin

1 tsp minced garlic

1 Tbsp lemon juice

1/3 cup coconut amino

‍

Wet Batter

1 cup flour

1 cup water

1 tsp minced garlic

2 tsp smoked paprika

1 Tbsp harissa sauce

‍

Dry Batter

1.5 cups panko breadcrumbs

1/2 cup flour

1 tsp smoked paprika

1 tsp dried parsley

salt & pepper to taste

‍

Cauliflower Wingz

1/2 head cauliflower

1-2 Tbsp coconut amino

1 tsp minced garlic

2 tsp smoked paprika

‍

Additional Ingredients

frying oil

tortilla shells

carrots, thinly sliced

jicama, thinly sliced

jalapeno, thinly sliced

pomegranate seeds

parsley

‍

Directions

Add Pomegranate Harissa Sauce ingredients to a pot and cook on low for 15 minutes or until the sauce thickens a bit. Remove from heat and place to the side
In a bowl, combine Wet Batter ingredients. In a separate bowl, combine Dry Batter ingredients
Chop cauliflower into bite-sized nuggets and toss with coconut amino, minced garlic, and smoked paprika
Preheat frying oil to 370 degrees Fahrenheit
Coat the cauliflower with Dry Batter then Wet Batter. Fry until golden crispy
Toss Cauliflower Wingz in Pomegranate Harissa Sauce and serve alone or make some delicious tacos using the Additional Ingredients