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BBQ Cauliflower "Wings"
Dairy Free, Gluten Free, Grain Free, Paleo, Refined Sugar Free, SCD Legal
chopped tomatoes (14oz)
apple cider vinegar
honey (or maple syrup)
dried ancho chili or 1 tbsp chopped Chipotle peppers in Adobo Sauce
(soaked in hot water for 10 minutes and then roughly chopped)
small head cauliflower
cut into small florets
Combine all of the ingredients for the BBQ sauce in a small sauce pan on medium heat and cook for approximately 15 minutes until it begins to thicken.
After 15 minutes remove from the heat and once cool transfer everything to a blender and puree until smooth.
Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit) and line a baking sheet with parchment paper
In a bowl whisk together the egg and milk
In another bowl combine the almond flour, salt, pepper and paprika
Dip each floret in the liquid mixture and then evenly coat in almond flour. Place the coated florets on the baking sheet. Repeat with all of the florets
Bake the cauliflower in the oven for 15 minutes, flipping them over after 7 minutes of baking to ensure they brown evenly.
After 15 minutes of baking, brush the cauliflower evenly with the BBQ sauce, make sure that they are well coated and completely covered in sauce. Return to the oven and bake for another 5 minutes
Top with chopped fresh parsley and serve alongside your favourite sauce for dipping. Enjoy!
Every Last Bite (www.everylastbite.com)