BBQ Cauliflower Wings

Serves a Party of 6

Happy Summer my friends, I’ve got something special for ya.

Just this past Saturday I breaded and baked a bunch of bite sized pieces of cauliflower to be drizzled with a semi-local BBQ sauce and paired with a homemade cashew ranch and a generous side of coleslaw.

I breaded the cauliflower by whipping up a simple batter using only cassava flour, bread crumbs, onion powder, salt, pepper, oat milk, and avocado oil. After gently stirring, I dipped them in the batter and baked them at 450 degrees for 30 minutes on a lightly oiled baking sheet making them perfectly crispy and delicious.

The cashew ranch was a first time for me, and aside from using a bit too much garlic, it has become a recipe that I will definitely be making more often – especially because it stays well in the refrigerator for up to 5 days and can be used as a great dip or topping for other meals. I made it by simply blending raw cashews that I boiled for 15 minutes, a few cloves of garlic, oat milk, lemon juice, apple cider vinegar, agave syrup, salt, and pepper. After fully blended, I stirred in a good bit of minced fresh dill weed that added the most beautiful flavor and aroma.

For the coleslaw, I did what I always do and chopped up some purple cabbage, shaved some carrots, and broke apart some fresh parsley to be stirred into vegan mayonnaise, salt, and pepper. Very simple ingredients, yet so refreshing, savory, and crunchy.

These wings truly make for the perfect party platter to bring to a gathering, but will also be just as good to make on an easy summer night in. In no time you’ll be adding all kinds of different topping to the breaded cauliflower. If BBQ isn’t your thing, maybe drizzle on your favorite hot sauce or sriracha as a substitute!

Ingredients for the Cauliflower :

Preheat the oven to 450 degrees.

Prep the batter by first mixing the cassava flour, bread crumbs, onion powder, salt, and pepper in a large bowl.

Stir in the oat milk and avocado oil until you have a slightly thin batter, but thick enough to stick to the cauliflower bites.

Chop the head of cauliflower in half, then break apart bite sized pieces. To make them smaller, simply chop them in quarters or cut parts of the stem off to get more of a nugget shape.

Lay down a tablespoon of oil on a large baking sheet( or two baking sheets if you only have smaller ones).

Individually dip the cauliflower pieces into the batter, then place them on the baking sheet leaving at least on inch in between them.

Bake for 15 minutes then take them out of the oven and drizzle them with the BBQ sauce.

Bake for an additional 10 minutes and allow them to slightly cool before serving.

Ingredients for the Cashew Ranch:

  • 1 Cup of Raw Cashews
  • 2 Cloves of Garlic
  • 1/2 Cup of Oat Milk
  • 3 Tablespoons of Lemon Juice (about 1 Squeezed lemon)
  • 1 Tablespoon of Apple Cider Vinegar
  • 1 Tablespoon of Agave Syrup
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Black Pepper
  • 1/4 Cup of Minced Fresh Dill Weed

Blend together all ingredients aside from the fresh dill weed until you have a white and creamy mixture. If it is too thick, simply add in a bit more oat milk and dash of salt.

Transfer into a bowl of your choice and stir in the fresh dill.

Store in a mason jar in the refrigerator for up to 5 days(pairs perfectly with some carrots and/or celery)

Ingredients for the Coleslaw:

  • 1 and 1/2 Cup of Purple Cabbage
  • 2 Carrots (shaved with peeler)
  • 3/4 Cup of Fresh Parsley
  • 2 Tablespoons of Vegan Mayonnaise
  • Few Dashes of Salt and Pepper

Finely chop the cabbage and parsley.

Shave the 2 carrots using a peeler until you have about 1 or more cups.

Add all ingredients to a large bowl and stir until fully combined. Feel free to dash in any of your other favorite seasonings!