2 heads of cauliflower
2 cups chickpea flour
2 cups unsweetened plant-based milk (almond or soy)
1 tsp garlic powder
1 tbsp paprika powder
1 cup breadcrumbs
1 tbsp arrowroot
salt and pepper
barbeque sauce***
hot sauce
Ingredients for the Barbeque Sauce
1/2 cup organic ketchup
3 tbsp apple cider vinegar
1 tbsp white vinegar
1 tbsp coconut blossom sugar
1 tbsp mustard
1/2 tsp pepper
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/3 cup water
Preheat the oven at 180C.
Carefully cut the cauliflower into bite-sized florets. In a large bowl, combine the all-purpose flour, arrowroot, plant-based milk, garlic power, paprika powder, salt, and black pepper. Stir until well combined. Dip the florets into the flour mixture, so they’re completely coated. Now, roll them in the breadcrumbs.
Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Bake for 25 minutes at 180°C.
While the cauliflower is baking, make the barbeque sauce. In a saucepan over medium-high heat, combine all of the ingredients (starting with the ketchup and ending with water). Whisk together then bring to a boil and reduce heat to a simmer for about 15-20 minutes, or until the liquid has reduced and a thick sauce form. Set aside to cool.
Transfer the cooked cauliflower wings to a bowl. Combine the BBQ sauce with a teaspoon of hot sauce and pour it over the baked cauliflower wings. Evenly coat them from all sides. Put the coated hot wings back on a baking sheet lined with parchment paper. Bake again for another 20 minutes at 180 °C. Serve immediately and sprinkle with the green onions