Although you can use whatever flour you prefer, I suggest wholegrain or naturally gluten-free flours, like chickpea, which is also a great source of protein (7g for 30g of flour!)
Put all of the dip ingredients into a high speed blender or a food processor. Blend or pulse until smooth. Transfer to a bowl and set aside.
Cut the carrots and cauliflower in big chunks/florets, about the size of a chicken wing.
Mix the flours and water in a bowl until there are no clumps left. Add some ground pepper to taste. Let sit for a few minutes to thicken.
Dip all the pieces of cauliflower and carrots in the batter, one at a time, and tap on the edge of the bowl to remove any excess batter. Transfer onto a cookie sheet lined with parchment paper.
Take out of the oven, and using a brush (or a spoon), put some BBQ sauce on each piece, making sure they're covered with the sauce.
Take out of the oven and serve at once. Add a nice green salad on the side and a bowl of fresh organic crudités with the cashew cream dip, and you've got yourself an awesome meal sure to please everyone in about 30 minutes.
Healthy eating tip: No need for salt in the "wings" as the store-bought BBQ sauce will have plenty in it.