Autumn has officially hit the East coast. The leaves are changing, the cooler weather is back, and our days seem shorter. Plus, the holiday season is right around the corner and our local stores are pumpkin overload. As I may sound like I am complaining, it’s actually my favorite time of the year. The cinnamon aroma in the background, the crackling sound of wood burning from a fireplace keeping our rooms warm while we start to sip hot cocoa while either watching a Netflix tv show or reading a good novel. All of this sounds nice, right? If you don’t agree, well maybe I can convince you with today’s appetizer. It’s a traditional twist to your typical cauliflower, and it has pumpkin spice notes that are warming with each bite.
I’m excited to share this recipe with you on today’s #virtualpumpkinparty where more than 50+ bloggers from all around the world share mouth-watering pumpkin recipes on the internet. This is my first year joining this party, but I created two delicious pumpkin-based recipes last year, one sweet and one savory: Pumpkin Chocolate Chip Muffins and Pumpkin Hummus!
While there are some really delicious recipes this year, the top five pumpkin-filled recipes that I’m most excited to try are:
- Cake Over Steak’s Pumpkin Protein Waffles
- Well and Full’s Pumpkin Nachos
- Foolproof Living’s Paleo Pumpkin Muffins
- Brewing Happiness’ Fall Harvest Pumpkin-Carrot Blender Juice
- Salted Pines’ Easy Pumpkin Granola
To find out what everyone else has been making (from vegan to omnivore creations), head over to Sara’s page!
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Pumpkin BBQ Cauliflower Wings
These Pumpkin BBQ Cauliflower Wings are a healthy and delicious way to enjoy the flavors of fall! The perfect appetizer for a party, or dinner!
- 1 cauliflower head cut into bite-size florets
- 1/2 cup chickpea flour
- 3/4 cup almond milk
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 cup bbq sauce (or sub hot sauce)
- 1 tsp pumpkin pie spice
Pumpkin BBQ Glaze
- 1/4 cup butter (vegan or sub regular unsalted)
- 1/4 cup pumpkin puree *
- 2 tbsp honey
- 1 tsp dijon mustard
- 2 tsp chili powder
- 1 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- healthy pinch of salt and black pepper
- green onions chopped
- dill chopped
- ranch dressing homemade or store-bought
- sweet peppers
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Prepare batter by mixing the dry ingredients: chickpea flour, pumpkin pie spice, and salt. To the bowl, add the wet ingredients: BBQ sauce, almond milk, and lemon juice and whisk until well combined. NOTE: The batter should be pourable, but not runny.
Once the oven is preheated, add the cauliflower to the batter to coat. Shake off the excess mixture and place the coated cauliflower on the lined baking sheet; leaving each piece about 1 inch apart.
Bake for 25 minutes, flipping half-way. In the meantime, prepare the sauce by adding the pumpkin BBQ sauce ingredients to a saucepan over medium-high heat. Whisk to combine and bring to a simmer. Turn off heat and continue to whisk until it resembles a glaze-consistency. If the batter gets too thick, add 1 tbsp of water and whisk to combine.
Once the cauliflower has finished baking, remove from oven and toss in the glaze 1-2 pieces at a time. Shake off excess, and place back on the baking sheet to bake for an additional 20 minutes, or until browned on the edges and caramelized.
Let the cauliflower wings cool slightly and then serve immediately with fresh chopped dill, green onions, celery, sweet peppers, and ranch dressing! Best when fresh; store leftovers in the refrigerator up to 3 days. Reheat in the oven at 350 degrees for 10 minutes before serving.
* Use canned pumpkin puree, or you use homemade pumpkin puree.