Buffalo Cauliflower Wings with our Pot Still Highball

It’s well-known that the flavours of Irish whiskey work exceptionally with meats and cheeses, but this recipe is for our community of vegan whiskey drinkers. If you’re gathering to watch the match with some friends, try out this pairing and watch the fans go wild.

Cauliflower Wings

  • 1 head of cauliflower
  • 230 ml water
  • 120 ml of alternative milk
  • 150 g plain flour
  • 2 cloves of garlic, crushed
  • 1 tsp cumin
  • 1 tsp of paprika
  • 1 cup Frank’s red hot sauce
  • 1 tbsp olive oil
  • Salt + pepper

Pot Still Highball

  • 50ml West Cork 5 Year Old Pot Still
  • 150ml Soda Water
  • 10ml Fresh Lemon Juice
  • Lemon Rind to finish

Preheat the oven to 200 degrees.

Wash and cut cauliflower head into bite-sized pieces/florets.

Mix the milk/water/flour and spices in a medium mixing bowl. Mix until the batter is thick and then coat your cauliflower.

Place the cauliflower on a tray with greaseproof paper. Make sure they’re separated and not clumped together.

Bake in the oven for 25 minutes until your florets are golden in colour. Make sure to flip them half way through to get both sides as crispy as possible.

While the cauliflower is in the oven, prepare the buffalo sauce. In a saucepan on a low heat, mix in hot sauce and olive oil. Remove from the heat just as it starts to combine. Leave to the side.

Once the cauliflower has finished in the oven for 25 minutes, remove it and coat it evenly with hot sauce.
Return it to the oven for a final 20 minutes, until fully crisped.

For your Pot Still Highball, combine the lemon juice with our 5 Year Old Potstill in a glass with ice. Once added, fill to the top with Ginger Beer, or just soda, and place your lemon rind delicately on top.