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!
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.