Eosinophilic Esophagitis Friendly Vegan BBQ Cauliflower Wings
Total time1 hr
Prep time20 min
Cook time40 min
4.6(17)
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
For the batter
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup water
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 cup bbq sauce
- 1 tbsp olive oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set a wire rack on top.
- 2
In a large mixing bowl, whisk together the flour, water, garlic powder, smoked paprika, onion powder, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon without dripping off immediately.
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