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BBQ and wings… who doesn’t like them? I love my buffalo cauliflower wings recipe, but wanted something less hot, yet still full of flavor. Why not settle for some serious garlic? So, that’s how these came about. The cauliflower wings are so simple and versatile. You can put any sauce on them that tickles your palate and you won’t be disappointed. The store bought/ prepared BBQ Jackfruit was surprisingly delicious. I’m pretty skeptical about anything already prepared or store bought unless I’ve deemed it edible. Frankly, I found this product at Wal-Mart, so I didn’t have high hopes for it. BUT, I was wrong and it was very delicious! It lacked a little of the bold, spicy flavors I miss most about traditional BBQ, but with a little doctoring-up, this goodie became a gem. The texture was spot on in line with pulled pork or brisket… I couldn’t believe how similar it was to the real thing. Forever a pre-made item in my arsenal… I slapped it on my favorite toasted bakery bread, and bam! Dinner ready in under an hour and it was very healthy and tasted great. What more could you want?

Ingredients:

*parmesan garlic cauliflower “wings”:

  • 1 head cauliflower head: stalk trimmed, leaves removed, washed, florets pulled
  • 1 cup flour or any flour alternative
  • 1 cup water
  • Garlic powder, sprinkled
  • Salt
  • Pepper
  • Half dried basil
  • 1.5 heads garlic
  • 1/4 c grape seed oil
  • Follow Your Heart Vegan Parmesan Shreds

directions for parmesan garlic cauliflower “wings”: Preheat your oven to 400°F. Combine the water and flour into a batter-like paste. Dip and coat the cauliflower florets. Set these on a greased and foiled baking pan. Sprinkle with garlic powder, salt and pepper. Bake for about 20 minutes. While baking, peel/crush cloves from 1.5 heads of garlic. Add the garlic and grape seed oil to a blender or food processor. Pulse until smooth. Remove the wings from the oven and spoon the garlic oil blend over top of the wings. Sprinkle with your desired amount of Follow Your Heart Vegan Parmesan Shreds and basil, return to the oven for an additional 25-30 minutes, or until the cauliflower florets are fork tender (not too mushy). Remove and enjoy. These are great with a vegan dipping sauce, like Daiya ranch or bleu cheese dressings.

**I guess I forgot to take pictures of the garlic parmesan roasted cauliflower wings, but you get the idea…**

BBQ pulled jackfruit sliders:

  • 2 packages BBQ jackfruit, by The Jackfruit Company
  • 4 tbsp grape seed oil
  • Salt, dash
  • Pepper, freshly ground
  • Chili powder, dash
  • Paprika, dash
  • Onion powder, 1/2 tsp
  • Garlic powder, 1/2 tsp
  • Sweet/spicy BBQ sauce for extra flavor (I used a few squirts of Sweet Baby Ray’s Sweet & Spicy Sauce)
  • Publix Tuscan garlic sliced bread, toasted (or your favorite vegan bread/rolls)

directions for bbq pulled jackfruit sliders: In a smaller saucepan, heat the oil on high. Add the contents of the bbq jackfruit packages. Simmer for about 5 minutes, stirring often. Add in the spices, these are optional, and simmer for another 5-10 minutes. While this is cooking, toast your favorite bread slices or rolls. Remove the simmering jackfruit from the heat. Slather the pulled jackfruit on the slices of bread and top with a little of your favorite bbq sauce for extra flavor. Then, you’re done! Throw some wings and sliders on your plate and you have the best dinner in town.