Crunchy, tender vegan bbq cauliflower wings are bursting with bold, smoky-sweet flavor. Try this easy and delicious meatless bbq recipe as a snack, appetizer, or fun main dish!
1cupall-purpose flourcan substitute with white rice flour to make GF
1teaspoonpaprika
2teaspoonsgarlic powder
1teaspoonsalt
1/2teaspoonpepper
1.5cupunsweetened almond milk
3/4-1cupBBQ sauce
Instructions
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and top with a cooling rack. Set aside.
Cut the cauliflower: Remove the green leaves from the bottom and trim the stump. Turn the cauliflower right-side-up and cut into quarters. From each quarter, trim the center by making a cut diagonally. Using hands, break cauliflower into florets.
In a large mixing bowl, combine flour, paprika, garlic powder, salt, pepper, and almond milk. Whisk until smooth. The mixture should be thick and pourable like a cake batter.
Add cauliflower florets to the mixing bowl and using tongs or rubber spatula, coat evenly. Place cauliflower on the prepared baking sheet and allow the excess batter to drip from the cooling rack to the parchment paper.
Discard the parchment paper and grease the baking sheet. Transfer the cauliflower from the cooling rack to the baking sheet. Bake for 20 minutes.
When cauliflower is done baking, remove from the oven and brush each piece with BBQ sauce.
Bake cauliflower for an additional 10 minutes. Remove from the oven and coat with remaining BBQ.
Serve with vegan ranch.
Video
Notes
Serve with vegan ranch. Leftovers keep for about 5 days. To reheat, bake at 300 for 15 minutes.
To make gluten-free, substitute all-purpose four with rice flour.