I made these bbq cauliflower for SuperBowl game night last week but never got around to writing the recipe to share. Well I was under the weather for the past few days and did some writing. So here’s the recipe. It is a bit of work but I guarantee it’s worth the effort. Make it for movie nights or weekend snacking, you’ll love them.
These cauliflower bites make a great substitute for wings or other meats used for bbq. Cauliflower holds up well through the double baking and tastes wonderful with the spicy flavorful Korean inspired sauce, trust me you’ll not miss the meat. If you like to make this a full meal serve it with rice and a salad or better still in Tacos with some slaw, guacamole and extra bbq sauce for Korean bbq tacos, the possibilities are endless.
Heres the recipe.
- 1 large head cauliflower cut into bite-size florets, a bit larger than regular
- 3-4 tablespoons chickpea flour or all purpose flour
- sea salt + freshly ground black pepper to season
- 3/4 cup plant-based milk (I used almond milk)
FOR THE BBQ SAUCE - 1 cup tomato passata or tomato purée ( bottle sauce is best)
- 3 tablespoons maple syrup
- 3 tablespoons apple or pear sauce
- 2-3 cloves garlic grated
- 2 inch piece ginger grated
- 2 tbsps apple cider vinegar
- 2 tbsp tamari
- 1 tbsp molasses
- 2 tsp gojugaru, Korean chilli powder or paprika
- 2 tablespoons gochujang sauce
- 1 teaspoon sesame oil
- 1/2 tsp sea salt
TO SERVE - 2-3 green onions, chopped
- 1 teaspoon toasted sesame seeds
FOR THE CAULIFLOWER
Preheat the oven to 400°F. Line one or two large baking sheet with parchment paper. Cauliflowers have to spread in a single layer with a little space between them.
In a large mixing bowl, mix together the flour, garlic powder, sea salt and black pepper. Add the milk and whisk until the batter is smooth , it should have the texture of a thick crepe batter.
Dip each floret into the batter to coat. Tap off the excess batter and place the florets on the prepared baking sheet.
Bake in the oven for 20 minutes, flipping the cauliflower once halfway through.
FOR THE BBQ SAUCE
While the cauliflowers are baking, make the BBQ sauce. Place all the ingredients for the sauce in a medium saucepan. Bring to a boil then a gentle simmer over low heat, cook for about 15 minutes to let the flavours come together. Taste and adjust the seasoning as desired. Set aside.
Once the cauliflower is done with its first roasting, remove from the oven and transfer to a large mixing bowl. Pour 1/2 the BBQ sauce into the bowl, save the rest for serving), and toss well gently with your hands to coat.
Place the cauliflower back on the baking sheet, and roast for an additional 25 minutes, flipping again halfway through. Finally broil them for 2 to 3 minutes till they get a little crispy.
Remove from the oven, then brush the cauliflower with more BBQ sauce. Sprinkle with chopped green onion and sesame seeds and serve right away.
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