Vegetables

 

Barbecue Cauliflower

Print Recipe

Ingredients
  

  • 1 head of cauliflower
  • 1 ½ cup of all-purpose flour
  • 4 cups of bread crumbs (add pieces of older bread to a food processor to make crumbs)
  • 2 cups barbeque sauce
  • 1 cup water or plant milk, for the batter
  • ½ cup water for the sauce
  • 1 tbsp onion powder*
  • 1 tbsp garlic powder* *You can replace the onion and garlic powder with an all-purpose seasoning powder
  • 1 tsp salt
  • 1 tsp black pepper

Instructions
 

  • Pre-heat oven to 420 degrees F (215 degrees C).
  • Line 2 large baking trays with parchment paper or aluminum foil and set aside. (If using oil then brush the foil with a little oil to minimize the cauliflower from sticking.)
  • Turn the cauliflower upside down with its head resting on a cutting board. Carefully cut the cauliflower into smaller, bite-size mini cauliflower pieces (florets) and add to a large bowl.
  • Add breadcrumbs to another bowl and set aside.
  • In a 3rd bowl, add the dry ingredients - flour, onion powder, garlic powder, salt and black pepper, and mix well.
  • Add the liquid to the dry mix and whisk until the batter is smooth and the consistency of thin pancake batter. Add more flour or water if needed.
  • Dip several cauliflower pieces in the batter to thoroughly coat them. Gently shake of the excess drippy batter, and immediately dip it into the bowl of breadcrumbs to coat
  • Then place pieces on the parchment paper in the trays to line the trays. For best results, do not let the pieces touch. Add trays to the oven and bake for 20 minutes.
  • Remove trays from oven and use a fork to check to see if the larger pieces are cooked. If not then continue baking for another 5 – 10 minutes.
  • Remove the cauliflower florets from the oven and set aside to cool enough to handle.
  • Mix the barbeque sauce with ½ cup of water in a large bowl. (Warm up the sauce, if it is from refrigeration.)
  • Use a fork or tongs to remove the cauliflower pieces from the trays and coat each one in barbeque sauce, then place them back on the parchment paper or aluminum foil in the trays again. (You can add several pieces to the bowl at a time to coat each piece.)
  • Put the cauliflower back into the oven and bake for 5 to 10 minutes.
  • Remove trays from oven and serve hot or cold.

Notes

Pairing:
Serve with rice, macaroni and cheese, or other grain dish, or ground provision, and legumes.
Serve with a creamy salad dressing dip, or enjoy as-is.