Ingredients

The following ingredients have 8 Servings
  • 1 large head cauliflower (about 5-6 cups florets)
  • 1 cup water
  • 3/4 cup all purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon salt
  • 2 cups panko breadcrumbs
  • 18 ounces your favorite barbecue sauce OR Quick and Easy Vegan Barbecue Sauce

Instruction

  • Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or a silicone mat. 
  • Wash and cut cauliflower into bite sized pieces. I like to leave some of the cauliflower stem on each piece, it makes them easier to pick up when eating.
  • In a large bowl, add water, flour, garlic and onion powder, and salt. Whisk until well combined. In a second, smaller bowl, add the panko breadcrumbs. 
  • Add the cauliflower to the batter in the large bowl, and toss to coat. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl. Roll them in the breadcrumbs, coating on all sides, and place on the prepared baking sheet.
  • Bake for 15 minutes. Flip them over and bake for 10 more minutes, until brown and crispy. Remove from the oven.
  • Toss the florets with 1 1/2 cups barbecue sauce to coat in a large bowl, then return to the pan. Put them back in the oven for 15 minutes. 
  • Remove from the oven, brush with more barbecue sauce before serving, if desired. Serve with Vegan Ranch for dipping. Enjoy!