Hot Wings – Phase 1

Football season! Baseball season! Hockey season! You hate sports so you don’t NEED a reason to LOVE our Hot Wings! If you’ve not come across these yet then welcome to the Tree of Life Hot Wing Fan Club! This is a very popular recipe on our blog and anytime we share it on one of our social media pages. Smoky, spicy, ‘meaty’ and ultimate craving satisfaction guaranteed. Can Hot Wings be drool-worthy and good for you? YES! Serve with the Cashew Ranch Dressing in the recipe AND add the option of our Blue Cheese dressing and you will soon be a happy Hot Wing Fan Club member too! We just may have to make this official.



1 Head Cauliflower

Break up cauliflower into medium-large pieces, clean and dry. Set aside.

Spicy Coating for Cauliflower

1 C. peeled and chopped zucchini

3 Tbsp. olive 0il

¼ tsp. ground cumin

6 Tbsp. raw tahini

3 Tbsp. lemon juice

1 tsp. hing

2 tsp. smoked paprika

1-2 tsp. Chipotle (to taste)

1 tsp. Himalayan salt or Transformational salt

6 Tbsp. sesame seeds, soaked 4 hours, drained, and rinsed

½ C. dry sesame seeds (may be needed to thicken)

Place all ingredients except sesame seeds and tahini in a blender and blend until smooth. Add

the sesame seeds and purée until perfectly smooth and creamy. Add the tahini and blend again.

If the purée is too thin to coat, up to ½ cup dried sesame seeds can be blended in.


Coat cauliflower pieces with Spicy Coating and dehydrate at 125℉ for 1 hour. Reduce heat to 115℉ and dehydrate for another 6 hours. (If using a conventional oven to dehydrate, set oven to lowest setting, place cauliflower piece on baking tray lined with parchment paper, place tray in oven, please leave the oven door slightly open, if you have an oven fan please use it throughout the dehydrating process, check after 2.5 to 3 hours. Conventional ovens dehydrate more quickly than dehydrators so time is often cut in half. Look for a crisp on the outside yet when touched there’s moisture on the inside.) Serve with Ranch and/or Chili Dipping Sauce.

Cashew Ranch Dipping Sauce

2 C. raw cashews

1/2 C. lemon juice

2/3 C. olive oil

1 1/2 tsp. Himalayan salt or Transformational salt

1/4 tsp. hing

2 Tbsp. dried parsley

2 Tbsp. dried sage

2 Tbsp. dried oregano

1 C. purified water

Blend raw cashews, lemon juice, olive oil, salt and water until smooth. Adding hing, parsley, sage and oregano gently blend until incorporated.

Chili Dipping Sauce

1 large or 2 small avocados

1 C. purified water

3 Tbsp. Apple Cider Vinegar

5 Tbsp. coconut aminos

¼ tsp. Himalayan salt or Transformational Salt

¼ tsp. chili flakes

In a blender, blend all ingredients together until smooth.