Barbecue Cauliflower Bites (Vegan & Gluten-Free

• Vegan

• Produce

  • 1 head Cauliflower
  • 3/4 tsp Onion powder
  • 1 tsp Powdered garlic

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Condiments

  • 3/4 cup Ketchup
  • 1 tbsp Molasses
  • 2 tsp Soy sauce or tamari sauce
  • 1 tbsp Vegan worcestershire sauce *see note

• Baking & Spices

  • 2 tbsp Brown sugar
  • 3/4 tsp Chili powder
  • 1 cup Gluten free flour
  • 3/4 tsp Paprika, smoked
  • 1 Pepper, fresh ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Liquids

  • 3 tbsp Water, filtered

Found on veganhuggs.com

Description

Ingredients

• 1 head cauliflower, washed & cut into bite-size pieces
• 1 cup gluten-free flour (or regular all-purpose flour)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 3-6 tablespoons filtered water (more as needed)
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 3/4 cup ketchup
• 1 tablespoon apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon
• 1 tablespoon vegan worcestershire sauce *see note
• 2 teaspoons soy sauce or tamari sauce
• 3/4 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon chili powder
• 1/2 teaspoon sea salt, more to taste
• Fresh ground pepper to taste

Directions

• Preheat oven to 450 degrees F
• Combine flour, salt & garlic powder in a medium bowl. Add in milk and whisk together. Whisk in a tablespoon of water at a time, because you might not need much of it at all. Your mixture should be thick, but pourable. Similar to pancake batter. If your batter is too runny, add a little bit more flour.
• Line a large baking sheet with parchment paper or lightly grease with oil.
• Fully emerge each floret into the batter and let the excess run off. Tap a few times to help it along (*see note). Place on your baking sheet and repeat until all pieces are battered. Leave a few inches in between each piece to prevent soggy bites.
• Bake for 25-30 minutes, or until crispy and flip once in between.
• While the florets are baking, start the barbecue sauce. In a small sauce pan, combine all ingredients over med-low heat. Bring to a slight simmer and turn heat to low. Stir often so it doesnt burn. Cook for 15-20 minutes, until it thickens up a bit. Cook longer for a deeper flavor. Set aside until florets are ready.
• Remove baking sheet from oven. Using a fork, carefully dip each floret into the bbq sauce and tap off excess. You can also brush on the sauce. Place each piece back on your baking sheet and leave a few inches in between.
• Bake for another 10-15 minutes, or until sauce is browned and lightly caramelized.
• Serve immediately.
• Serve with extra bbq sauce or ranch dipping sauce. Enjoy!

Nutrition