INGREDIENTS

FOR THE CAULIFLOWER WINGS

1 large head cauliflower cut into bite-size florets

3/4 cup chickpea (garbanzo) flour (or any flour of your choice)

1 tsp garlic powder

1/2 tsp sea salt + freshly ground black pepper

3/4 cup plant-based milk (I like to use almond milk)

FOR THE BBQ SAUCE

1 cup crushed tomatoes (or tomato puree)

1/2 cup apple juice

1/4 cup maple syrup

2 tbsp apple cider vinegar

2 tbsp tamari

1 tbsp molasses

1/2 tsp dijon mustard

2 tsp smoked paprika

1 1/2 tsp chili powder

1/2 tsp chipotle powder

1/2 tsp onion powder

1/2 tsp sea salt

TO SERVE

1 green onion, minced

INSTRUCTIONS

FOR THE CAULIFLOWER

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

In a mixing bowl, mix together the flour, garlic powder, sea salt and lots of black pepper. Add the milk and whisk until the batter is smooth (it should have the texture of a thick crepe batter).

Dip each floret into the batter to coat. Tap off the excess batter and transfer florets to the prepared baking sheet, making sure some space remains between each one.

Bake in the oven for 25 minutes, flipping the cauliflower once halfway through.

FOR THE HOMEMADE BBQ SAUCE

While the cauliflowers are baking, prepare the BBQ sauce. Place all the ingredients for the sauce in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low and let cook for about 15 minutes to let the flavours mingle. Taste and adjust spiciness or seasoning if desired by adding more chili powder or salt. Set aside.

Once the cauliflower is done with its first bake, remove from the oven and transfer to a large bowl. Pour the BBQ sauce into the bowl (reserving about 1/2 cup for later), and toss well with your hands to coat.

Place the cauliflower back on the baking sheet, and bake for an additional 25 minutes, flipping again halfway through. I like to finish by setting the oven to broil and cooking them for 2 to 3 minutes, so they get a little crispier.

Remove from the oven, then brush the cauliflower “wings” with more BBQ sauce. Sprinkle minced green onion on top, and serve immediately.

I got hot sauce in my bag, swag.