It’s officially my last week of work here at Best Health (and my last Meatless Monday post) before my mat leave begins. The time has flown by. I have big plans for how I’ll spend my remaining days before baby’s arrival. They go something like this: massages, baths, Netflix, and reading a big stack of books on my deck while sipping iced tea. It’s my way of soaking in all the relaxation I can before life gets crazy/wonderful/different.
I also plan to do a lot of cooking in advance so I can pack my freezer with healthy meals that we can heat and eat when there’s no time.
Since my husband and I still have time for more creative cooking now, we’re taking full advantage of it and testing out recipes that we probably (definitely) won’t have time for once our little man arrives.
Enter this Vegan Cauliflower BBQ ‘Wing’ recipe, which feels like an indulgence, but is actually a cruciferous veggie all dressed up to seem like one. It is so delicious – especially dipped in homemade ranch sauce.
1 head cauliflower, chopped into bite-sized pieces
1 cup almond or coconut beverage
1 cup gluten-free all purpose flour (I used Bob’s Red Mill)
Pinch of salt
Pinch of garlic powder
1 cup barbecue sauce (we used Guy Fieri’s Kansas City Smokey & Sweet Barbecue Sauce)
Salt and pepper, to taste
Preheat oven to 450 degrees F. Lay out parchment paper on a baking pan.
Whisk coconut milk, flour and garlic powder in a bowl. Add the cauliflower pieces into the mixture and lay out on baking pan. Bake for 20 to 25 minutes.
Once cooked, toss cauliflower with BBQ sauce and bake for another 10 minutes.
We served ours with ranch sauce and celery.
Thanks for following along with me here! It’s been so fun. Next week, our new associate web editor, Jessica, will be introducing herself and posting her first Meatless Monday recipe on the blog. Be sure to check it out!
-Katharine Watts, associate web editor