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 […]
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 disagree, 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, I am most excited to try these pumpkin-filled recipes :
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Prepare the batter by mixing the dry ingredients: chickpea flour, pumpkin pie spice, and salt.
Add the wet ingredients to the bowl (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 evenly. 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.
To make the Pumpkin BBQ Glaze, add all ingredients to a saucepan and bring to a boil.
Turn down the heat and simmer for about 5 minutes, whisking consistently.
Turn the 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.
Remove cauliflower from the 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!
* Use canned pumpkin puree, or use homemade pumpkin puree. Best when fresh; store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 10 minutes before serving.