Crunchy Barbeque Cauliflower Wings are a delicious appetizer that is full of flavor. They were coated with crushed tortilla chips and then dipped in a tasty barbeque sauce.
Crunchy Barbeque Cauliflower Wings
Ingredients:
1 Small head of cauliflower
3/4 Cup of gluten free all-purpose flour, (adjust batter as necessary, to thin or thicken)
3/4 Cup of unsweetened almond milk, or another plant based milk of your choice
1/4 Cup of water
2 Teaspoons of onion powder
Himalayan salt and pepper
2 Teaspoons of smoked paprika powder
2 Cups crushed tortilla chips
1 Tablespoon of olive oil
Vegan Ranch Dip:
1/2 Cup of vegan mayonnaise
1 Teaspoon of Italian seasoning
1 Teaspoon smoked paprika
Directions:
-Preheat the oven to 400F.
-Carefully cut the cauliflower into bit-sized florets.
-In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the onion powder, the smoked paprika powder, the Himalayan salt and pepper. Mix until well combined.
-Dip the florets into the batter until they are completely coated then cover them with the crushed tortilla chips.
-Line a baking sheet with parchment paper and lay the cauliflower florets on a baking sheet. Make sure to spread them out. Bake for 20 – 22 minutes or until golden.
-Prepare the barbecue sauce then brush the cauliflower wings with the barbecue sauce . Try to evenly coat them on all sides or add to a medium size bowl by stirring them a few times. -Add the coated barbecue wings back on a baking sheet with parchment paper. Bake again for 5 to 10 minutes until golden.
-For the dressing, in a medium size bowl, mix in the vegan mayonnaise, Italian seasoning and smoked paprika, whisk until combined. Serve and enjoy!
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