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

1
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
2
In a bowl, combine Wet Batter ingredients. In a separate bowl, combine Dry Batter ingredients
3
Chop cauliflower into bite-sized nuggets and toss with coconut amino, minced garlic, and smoked paprika
4
Preheat frying oil to 370 degrees Fahrenheit
5
Coat the cauliflower with Dry Batter then Wet Batter. Fry until golden crispy
6
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

1
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
2
In a bowl, combine Wet Batter ingredients. In a separate bowl, combine Dry Batter ingredients
3
Chop cauliflower into bite-sized nuggets and toss with coconut amino, minced garlic, and smoked paprika
4
Preheat frying oil to 370 degrees Fahrenheit
5
Coat the cauliflower with Dry Batter then Wet Batter. Fry until golden crispy
6
Toss Cauliflower Wingz in Pomegranate Harissa Sauce and serve alone or make some delicious tacos using the Additional Ingredients