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BBQ Cauliflower Wings

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Servings 4

Ingredients
  

  • 1 large head of cauliflower

Batter

  • ½ cup nondairy milk (I used oat milk)
  • ¼ cup water
  • ½ cup chickpea flour sub all-purpose flour
  • 2 tbsp cornstarch
  • ½ cup raw cashews *processed into a chunky meal
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cayenne
  • ½ tsp salt

BBQ Sauce

  • ¼ cup BBQ sauce
  • 2 tbsp tamari
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp apple cider vinegar
  • pinch of red chili flakes
  • 1 tbsp olive oil
  • ½ tbsp cornstarch

Instructions
 

  • Preheat your oven to 425 F. And cut your cauliflower into medium-sized florets.
  • Mix all ingredients for the batter in a bowl: nondairy milk, water, chickpea flour, cornstarch, cashews, garlic powder, paprika, cayenne, and salt.
  • Coat each floret of one head of cauliflower in the batter, shaking the excess batter off before placing on parchment paper. Make sure the wings are an inch apart. You might have to use multiple baking sheets or if you're like me, bake a batch and air fry a batch.
  • Bake for ~ 20 minutes, flipping at halfway. Alternatively, air fry for 12 minutes.
  • Make sure to let crispy battered wings cool for at least 10 minutes before coating them with BBQ sauce. We don’t want to make a soggy mess! 
  • Mix BBQ sauce in a bowl: barbecue sauce, tamari, maple syrup, dijon mustard, apple cider vinegar, and chili flakes. Heat 1 tbsp olive oil in a small saucepan over medium heat. Pour the sauce in and bring to a gentle simmer. When it starts bubbling, add 1/2 tbsp cornstarch and 2-4 tbsp of water to thin. Simmer for 10 min until it comes together! 
  • Coat the crispy battered cauliflower in BBQ sauce. Bake again for 20 minutes, flipping half way, or air fry for 12 minutes.
  • Serve with your favorite dip! I made a simple yogurt dip with herbs and apple cider vinegar.