Buffalo "Wings" + blue "cheese" sauce

I've come to realize that being vegan means using a lot of quotation marks. Tonight's recipe: buffalo "chicken wings" (actually cauliflower) with "celery" (actually fennel stalks) and "blue cheese" dressing (actually not cheese). The above drawing is a confused chicken who has cauliflower stalks for wings (thanks to my bf for that ♥). Anyway, I was skeptical of this recipe but it was really, delicious and sinful. It's no secret that I love hot wings and, being vegan, I miss them more than occasionally. These really hit the spot. Here goes... 

For about a dozen "wings" (see, quotes again), you'll need:

• 1 head of cauliflower, chopped into small pieces (maybe 1-1.5 inches across)
• 1 c flour
• 1 c almond (or soy) milk
• 2 t garlic powder

The steps:

1. Preheat oven to 450°.
2. In a medium bowl, combine flour, milk, and garlic powder until smooth.
3. Place cauliflower pieces in mixture and coat.
4. Place battered cauliflower on a greased cookie sheet and bake for about 20 minutes.

For enough buffalo sauce for those "wings", you'll need:

• 1 standard bottle of hot chili sauce (a typical chili and vinegar one like Cholula or Tabasco would be good. I used Trader Joe's hot chili sauce)
• 1.5 T vegan margarine, melted

The steps:

1. Melt margarine in a bowl.
2. Add hot sauce and whisk until smooth
3. Thoroughly coat "wings" with this buffalo sauce once they've been removed from the oven.

For enough "blue cheese" sauce for those "wings", you'll need:

• 1 c vegan mayo
• 1/4 c tahini
• 2-3 t apple cider vinegar
• 1 garlic clove, finely minced
• 1/4 block extra firm tofu, crumbled (optional)

The steps:

1. Combine mayo, tahini, vinegar, and garlic until smooth. A whisk here helps.
2. Crumble and add tofu to simulate chunky blue cheese and gently fold in. (I don't really feel this is necessary)

Anyway, this was a really great dinner. I chopped up some fennel stalks (I had already used the bulbs in this recipe) to serve as a [more flavorful] celery substitute. Enjoy!