1 Head of Cauliflower 

4-5 Tablespoons of PUR Spices Medium or Spicy Harissa 

2-3 cloves of garlic minced

2-3 Tablespoons of minced red onion 

2 oz of minced fresh thyme and rosemary

6 oz of long chopped scallions 

1 1/2 Cup of EVOO

3-4 Sheets of clear rice paper 1/2 cup of honey + 1/4 cup of PUR Spices Medium or Spicy Harissa for sauce Season to taste with: -smoked paprika -garlic powder -onion powder -Himalayan salt

1. Cut your vegetables; Cut your cauliflower down into 1/2 inch florets (The less stem the better)

2. Add your florets to a gallon sized ziplock bag and then add EVOO

3. Add minced garlic, onion, PUR Spices Medium & Spicy Harissa, fresh thyme and rosemary

4. Gently massage the ingredients into the florets, especially the paste

5. Season to taste with smoked paprika , ADO* black garlic mushroom powder, onion powder, himalayan salt

6. Gently massage then add to the refrigerator overnight or 6 hours min.

7. After marination time is done pull the cauliflower bag out and sit on the counter to bring to room temperature

8. Here's the tricky part, In a large skillet, bring about 1 inch of water to boil, then simmer on medium

9. Take your rice paper and submerge it with two tongs for 2 seconds, flip if needed* (depends on brand *Be careful not to let the paper stick to itself*

10. Next lay your rice paper on a dry work surface surface

11. With tongs pull out 1-2 florets and add in the middle of the rice paper

12. Fold the four corners in until the floret(s) are completely enclosed , sight aside on a lightly oiled pan as you repeat these steps

13. Bring your 1/2 cup of EVOO to a simmer (medium-low) in a medium skillet

14. Add your "wings" to oil and turn every 2 mins

15. Add minced garlic, sliced red onions and scallions to the skillet , turn on low then simmer for 2 mins

16. This should take no longer than 10 mins tops, pull out and serve with Harissa Honey Sauce*