This recipe was inspired by Gimme Delicious. I subbed a couple of items and I really enjoyed the results!
What You Will Need:
- I head of cauliflower
- 1 cup of chickpea flower
- 1/2 cup of spring water
- 1/2 cup of coconut or whatever plant milk you perfer (cashew is another good one).
- 1/4 cup of JUST Egg vegan egg replacer (or you could try Namaste egg replacer)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup or half a bottle of your favorite BBQ sauce
- 2 tbs of vegan butter (Good Earth or Miyoko’s are my favorite store brands or 1 tbs of coconut oil to thin it out).
If you are interested in making your own vegan butter I have a recipe In this post click here.
Preheat your oven to 425 F
Line your baking sheet(s) with parchment paper and lightly oil. Again this depends on the size of the cauliflower head.
Cut your cauliflower into bite sized pieces.
Mix batter and individually coat each floret then shake off excess batter before placing on the baking sheet otherwise your wings will all bake together.
Place in the oven and set a time for 10 minutes. While this is baking melt the vegan butter in a medium saucepan then add your BBQ sauce on low heat.
After 10 minutes carefully flip all the florets then bake for an additional 10 minutes (set a timer).
After the 10 minutes is over place all the florets into a large bowl or pot and pour the sauce all over using a rubber spatula to carefully coat all of the cauliflower florets. Return them to the baking sheets for an additional 10-15 minutes. I decided to throw mine in the airfryer for 5 minutes at 425 F. The sauce carmelizes and some little black spots should appear.
Bonus Vegan Ranch Recipe
I take a small bowl and mix soy free veganaise with my favorite plant milk (adding the milk little by little) until it reaches the consistency I want. Then I add dryed dill, black pepper, sea salt, and a drop of lemon juice.
Thank you for reading. Leave a commemt if you tried this recipe.