Sticky Maple Barbecue Cauliflower Wings

Wings

• 3 tbsp flax seeds
• 1 1/2 cups hot water
• 1 large head cauliflower, cut into florets
• 1 1/2 cups panko bread crumbs
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt

Glaze

• 1 1/2 cups crushed tomatoes
• 1/3 cup pure maple syrup from Canada
• 1 tsp garlic powder
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar
• Pinch cayenne pepper
• 1/2 tsp sea salt
• 2-3 tbsp water

Wings

1. Preheat oven to 350° F.
2. Place the flax seeds and hot water in a medium bowl, and allow to sit for 10 minutes. Pulse mixture with an immersion blender (or in a food processor) for 10 seconds to give it an egg-like consistency.
3. Bring a medium put filled halfway with water to a boil. Blanche the cauliflower florets for 2 to 3 minutes, or until lightly al dente. Remove cauliflower and run under cold water to cool.
4. Toss bread crumbs in olive oil, garlic powder and sea salt.
5. Coat cauliflower in flax mixture and toss in panko bread crumb mixture.
6. Place coated florets in a single layer on a parchment lined baking tray and bake for 15 to 20 minutes, or until the coating is golden and crunchy.

Maple Barbecue Glaze

1. Add crushed tomatoes, pure maple syrup, garlic powder, tomato paste, vinegar, cayenne and salt to a medium saucepan and bring to a simmer.
2. Cook for 20 minutes on low or until flavors meld, and blend until smooth.
3. Dilute with water to form a thin glaze (note: a thick sauce will inhibit crispiness).
4. Dip cauliflower wings in barbecue glaze and bake for additional 20 minutes, or until the cauliflower re-crisps and browns lightly.