Combine all of the ingredients in a small sauce pan and heat over medium-low heat,stirring occasionally, for 20-25 minutes.

Preheat the oven to 450°F/230C/Gas 6 and line a baking sheets with parchment paper. Lightly rub olive oil on the parchment paper to prevent sticking and set aside.

Combine the ground flax seed and water and set aside for 4-5 minutes.

Chop cauliflower into florets and pulse in the food processor until the cauliflower looks like couscous or small grains of rice. Do not over process!
In a large bowl combine all of the ingredients and mix well to combine; the mixture will be wet. Pour the mixture onto the prepared baking sheet and spread it out evenly over the surface. Bake in the oven for 20-25 minutes until cooked through. Then remove from the oven and place on a wire rack to cool.

Once cooled, slice into strips and use a spatula to carefully lift from the parchment paper. It will be pretty fragile and that’s OK. *If it breaks don’t worry about it, it is going to be piled high on a bun, covered in onions and smothered in sauce. No one will care!

*The golden flax and water in this recipe can be substituted for 3 eggs if you are not on a vegan diet.

Assemble:

Pile toasted g-free buns high with the cauliflower BBQ strips, ladle piping hot BBQ sauce over the top, and stack caramelized onions on top. My only other suggestion would be to grab a napkin!