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Another post – another injury.
Cue the violins…

I had just turned the corner on an over yearlong injury/recovery of my shoulder (Buford’s Complex Syndrome with a slap tear) when BAM my sporadically occurring low back injury reared its ugly head.

If you have followed this blog you know that I have a history of low back issues. I won’t bore you with the details, but if you wish, you can read about it here.

I’ve dealt with this condition enough times over the years that I have developed a coping mechanism that allows me to adequately handle the pain that accompanies it.

The coping blueprint goes something like this… crashing on the couch, cruising the internet for RomComs, snacking on M&M’S and thinking about what kind of wine I am going to chug to help render me down for the count.
Just kidding…mostly.

Seriously though,  I have developed healthy coping strategies but it was years in the making. With meditation, an easing up on the exercise, a positive attitude, a supportive family and yes, a lot little vino, I have found that these episodes are manageable.

You are probably wondering what all of this has to do with National Wing Day.

Here are the deets:

The temporary pain left me exhausted. I hadn’t had the desire or energy to whip up new recipes or to do any sort of cooking for that matter.
National Wing Day (July 29) was just a few days away. Besides my body the other twist was that, being vegan, I had three heads of cauliflower sitting in the fridge and no chicken. Buffalo cauliflower wings are all the rage in my neck of the woods. Before my body torqued into varying degrees of angles, I had planned to experiment with this dish.

The thought of leaving this cruciferous delight to rot, to idle, to vegetate in the refrigerator was not an acceptable option for this frugal chick. So, I got busy whipping up a spicy concoction.

The recipes you find on-line are pretty similar to one another and the one I present here isn’t all that different from those. Once I am feeling better and the hot peppers in our garden become ready to harvest, I have plans to experiment with this again.

In the meantime, I think you will find these super spicy wings tasty, quick and easy to prepare. I didn’t have the desire to pay a visit to the local grocery store to purchase fresh chili peppers for the hot sauce, so I grabbed the Sriracha sauce that had sat in our refrigerator. Being a health nut, I am embarrassed to admit that we had this processed sauce in the ice box. But we did and it came in handy.



1 head of cauliflower, cut into florets

For the batter:
1 c garbanzo flour
1 cup water
2 tsp garlic powder
1 tsp sea salt

For the hot sauce:
1 c Sriracha sauce
1 tbsp 100% pure maple syrup
1 tbsp earth balance

Preheat oven to 450°.
Mix batter ingredients and set aside.
Cut cauliflower into florets.
Dip cauliflower into batter and place on a parchment paper lined cookie sheet.
Cook cauliflower for 20-25 minutes.
While cauliflower is cooking, combine hot sauce ingredients and heat on stove-top until the earth balance melts. A few minutes.
Remove cauliflower from oven and dip in hot sauce.
Place cauliflower back on parchment paper and cook for an additional 10-15 minutes.
Remove from oven and (Optional) – brush a little extra Sriracha sauce on florets.
Let set for 10 minutes before eating.

I’m planning ahead for National Vodka Day (October 4) and I think there should be A LOT of experimenting with this beforehand.  Just kidding…mostly.   Please leave a comment….