Yield: 4
Vegan Smoky BBQ Cauliflower Wings
These cauliflower wings are a tasty and healthier alternative to traditional chicken wings, and they are sure to satisfy your BBQ cravings. Enjoy!
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 1 large head cauliflower cut into bite-sized florets
- ¾ cup almond flour
- ½ cup unsweetened almond milk
- 1 tbsp ground flaxseed
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup keto-friendly BBQ sauce
- For the Low Sugar BBQ Sauce (if homemade):
- ½ cup tomato paste
- ¼ cup apple cider vinegar
- 2 tbsp water
- 2 tbsp Monk Fruit Sweetener
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat for easy clean-up.
- In a large bowl, combine almond flour, flaxseed, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create the batter.
- Pour the unsweetened almond milk into the dry ingredients and whisk until you have a smooth, thick batter.
- Dip each cauliflower floret into the batter, ensuring an even coat. Shake off any excess batter and place the florets on the prepared baking sheet in a single layer, not touching each other to ensure even cooking.
- Bake in the preheated oven for 20 minutes, or until the batter starts to harden and turn golden brown.
- While the cauliflower is baking, prepare the BBQ sauce by mixing all the sauce ingredients in a saucepan over medium heat. Simmer for 5 minutes until the sauce thickens. If you're using store-bought keto-friendly BBQ sauce, you can skip this step.
- Remove the cauliflower from the oven and gently toss the wings in the BBQ sauce, or use a brush to coat them evenly.
- Place the coated cauliflower wings back on the baking sheet and return to the oven for an additional 5 minutes to caramelize the sauce.
- Serve hot a with a large plate of carrots and celery and plenty of Ranch dressing for dipping.
