Sticky BBQ Cauliflower Bites
🥦 Ingredients:
For the cauliflower:
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1 medium head of cauliflower, cut into bite-sized florets
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¾ cup all-purpose flour
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¾ cup milk (or dairy-free alternative like almond or oat milk)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp smoked paprika
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¼ tsp salt
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¼ tsp black pepper
For the BBQ sauce:
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½ cup BBQ sauce (your favorite kind)
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2 tbsp honey or maple syrup (for sweetness)
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1 tbsp hot sauce (optional, for heat)
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1 tsp soy sauce (for umami depth)
Garnish (optional):
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Fresh chopped parsley or cilantro
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Lemon wedges (to serve)
🔪 Instructions:
1. Prep and Preheat:
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with parchment paper or lightly grease it.
2. Make the Batter:
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In a large bowl, mix the flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper.
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Whisk until smooth – it should be thick enough to coat the cauliflower.
3. Coat the Cauliflower:
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Dip each cauliflower floret into the batter, making sure it’s fully coated.
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Shake off excess and place on the prepared baking sheet in a single layer.
4. First Bake:
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Bake for 20–25 minutes, flipping halfway through, until the coating is golden and starting to crisp.
5. Toss in BBQ Sauce:
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While baking, mix the BBQ sauce, honey/maple syrup, hot sauce, and soy sauce in a bowl.
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Once the cauliflower is baked, toss the florets in the BBQ mixture until fully coated.
6. Bake Again:
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Return the coated cauliflower to the baking sheet.
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Bake for another 10–15 minutes, or until caramelized and slightly charred on the edges.
🔥 Optional: Broil for 2–3 minutes at the end for extra char and stickiness.
7. Serve:
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Sprinkle with chopped parsley or cilantro.
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Serve hot with lemon wedges or dipping sauce like ranch or vegan aioli.
🌱 Tips:
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Make it vegan: Use plant-based milk and maple syrup.
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Make it gluten-free: Use gluten-free flour.
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Want extra heat? Add sriracha or chili flakes to the BBQ sauce.