I was a little late getting this BBQ Cauliflower Poppers recipe up today because I was a little busy shooting it and devouring the whole batch before I actually had time to write up the recipe and get it up for you guys. Ummm sorry not sorry. You’ll understand once you try them.
All YEAR I dream of super bowl food. You think I’m kidding, and then you see the amount of buffalo + ranch type recipes on my site. I don’t mess around here. So naturally, our spread at the super bowl is preeeetty freaking epic.
On our menu this year? Definitely a few staples:
– Buffalo Chicken Dip
– Shrimp Cocktail
– Bacon-Wrapped Dates
– Chili-Lime Chicken Wings or Chimichurri Chicken Wings with Ranch
– Cashew Ranch dressing + crudités
– Guacamole and plantain chips
Did I miss anything? Oh, maybe some Chili. And Mango Margaritas, most likely. If you couldn’t tell, we go pretty meat-heavy, so I decided to give my veggie friends some more options too with these BBQ Cauliflower Poppers. What’s the difference between baked cauliflower with bbq sauce and cauliflower poppers? I have no freaking idea. Maybe it’s the coating you use on the cauliflower to get it crispy before you put the BBQ sauce on. Who knows. But the recipe title just sounded better. You’ll notice I didn’t call them “Cauliflower Wings”…no. Just no. Vegetables do not have wings.
They are, however, totally delicious and poppable in your mouth (I’m guessing that’s why they’re called ‘poppers’) when drenched in BBQ sauce and dipped in Cashew Ranch Dressing. Just sayin’.
- ½ cup almond flour (or gluten-free flour blend)
- ⅔ cup unsweetened almond milk
- 1 egg, whisked
- 1 Tbsp ghee
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp sea salt
- ¼ tsp fresh ground black pepper
- 1 large cauliflower, chopped into bite-sized florets (stems on)
- 1 cup bbq sauce*
- Preheat the oven to 425 F.
- Combine the batter ingredients in a large bowl.
- Line a baking sheet with parchment paper. Put the cauliflower florets in the bowl with the batter and toss with a wooden spoon until well coated. Transfer the cauliflower to the baking sheet, place it in the oven, and bake for 20 minutes. Wash the bowl while the cauliflower is baking.
- Take the baking sheet out of the oven and pour the cauliflower back into the large bowl. Pour the BBQ sauce over the cauliflower and stir until all the pieces are covered.
- Transfer the cauliflower back to the baking sheet, and bake an additional 15 minutes, then flip and bake for another 5-10 minutes, until crispy.
- Cool for 5 minutes, then garnish with chopped chives or scallions to serve. Delicious dipped in homemade paleo ranch dressing or cashew ranch dressing!
Inspired by the Vegan Cauliflower Poppers recipe in the Colorful Kitchen cookbook!