Total Time: less than one hour
Yield: best for 3 people (or two that want leftovers!)
1 head cauliflower
¾ cup gluten-free flour (I used Bob’s. Picture below!)
1 tablespoon garlic powder
1 tablespoon onion powder
¼ teaspoon chipotle powder
½ teaspoon salt
1 cup water
1 cup cornmeal
1 ¾ cup barbeque sauce
Additional ¼-½ barbeque sauce for brushing on post bake
Preheat oven to 450 degrees
In a bowl combine your garlic powder, onion powder, chipotle powder, salt, gluten-free flour, and water. Mix well. Set aside.
Wash the cauliflower and cut into florets.
Thoroughly mix the cauliflower with the water/spice paste until the florets are fully covered.
One-by-one dip the pasty florets into the cornmeal and then line them on a baking sheet with parchment paper.
Bake for 10 minutes.
Flip the florets and bake for another 10 minutes. Remove from the oven.
Pour the 1 ¾ cup barbeque sauce into a large bowl and add the baked florets. Mix well so that the bbq sauce fully covers each floret.
Pour the florets back onto the baking sheet.
Bake for another 15 minutes.
Remove from the oven and then brush on the remaining bbq sauce.
Serve & enjoy!
(click to go through the slideshow for step-by-step photos!)
Cauliflower and BBQ is one of my favorite combinations. My husband and I impulsively purchased a head of cauliflower last week and like all produce that ends up in most people’s fridges, we couldn’t stop passively talking about how we needed to use it. I pulled out about 6 of my cookbooks to look up some cauliflower recipes but really I knew I wanted my cauliflower to be covered in bbq sauce so I closed the books and started making my bbq sauce. My best friend kept me company on face-time while I let my bbq sauce thicken and come up with a plan. She’s gluten-free AND vegan and as she was filling me in on her life I thought about how much I treasure her and decided to come up with something that she could enjoy. These wings turned out even better than I expected. Seriously. The best batch of vegan wings I’ve ever made. I really nailed this recipe. Cheers!