BBQ Cauliflower "Wings"

Imagine chicken wings, without the chicken! These cauliflower "wings" are fantastic! First, they're dunked in a perfectly seasoned batter and baked until crispy. Then, the florets are covered with a heavenly barbecue sauce and baked again, until caramelized.

The fun part is, you can make them as spicy as you want; or not spicy at all. And, you can substitute your favorite barbecue sauce for my homemade version. However you want to get these babies to the table, do it!

Vegan or Gluten-Free? You can make the entire dish vegan and gluten-free by choosing gluten-free flour and by using water or almond milk in the batter.

My boys tasted these and said, "Oh my God...". Yes, two teenage, chicken wing-loving boys said that.

BBQ Cauliflower "Wings"

1 head cauliflower, washed and separated or cut into bite-size florets
For the batter:
1 cup flour, regular or gluten-free
3/4 cup water, milk or almond milk, plus more if needed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
For the BBQ sauce:
3/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon hot sauce, optional or more to taste
1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 450 degrees. Line a large baking sheet (or two) with parchment paper or spray with cooking spray.
In a large bowl, whisk together all the batter ingredients, adding more water if necessary to create a batter that has the consistency of pancake batter.
Dip the cauliflower florets into the batter and coat completely. Allow excess to drip off and place the dipped florets on the prepared baking pan, in a single layer, without touching (pieces that touch won't get crispy).
Bake for 15 minutes, until golden brown and crisp.
Meanwhile, combine all of the BBQ ingredients in a small saucepan and set the pan over medium-low heat. Simmer for 10 minutes, stirring occasionally.
Dip the cauliflower florets into the BBQ sauce and return them to the pan (I found it easiest to drop the florets into the sauce and scoop them out with a fork).
Bake for 5 more minutes, until the sauce is browned and caramelized.
Serve with any extra BBQ sauce and ranch on the side for dipping.

Serves 4