| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for spraying the baking sheet
- 1 cup white rice flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium head cauliflower, cut into 2- to 3-inch florets, stems reserved for another use
- 1/2 cup barbecue sauce
- 2 tablespoons unsalted butter
- Carrot and celery sticks, for serving
Instructions
- Preheat the oven to 450 degrees F. Lightly spray a nonstick baking sheet with cooking spray.
- In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet.
- Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer.
- Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted.
- When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 220 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 386 mg |
Reviews
Loved this recipe! It was easy to make and the cauliflower was delicious! I made half using BBQ sauce and half with buffalo sauce. Both were tasty but the latter was too spicy for me, but that was due to the sauce I used.
I used corn flour instead and ended up baking them about 10 minutes longer than the recipe stated, but it was delicious!
Taste great! I kicked up the batter with cayenne, and used Frank’s instead of BBQ
Rice flour is hard to work with and was clumpy in some areas. Recommend using regular flour.
I used Frank’s Wing Sauce instead of BBQ sauce and it was AMAZING!!!. The breading made it seem like I was eating breaded chicken tenders. My vegetarian wife and daughter loved them. Make sure you keep them in the oven the full 10 minutes each time to make sure the breading is crispy.
With vegan butter, this is a vegan recipe. Thanks!