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Ingredients
Cauliflower
- 1 head Cauliflower chopped into florets
Batter
- 1/3 cup Plant-based Milk
- 1 tsp Hot Sauce
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 cup Flour
- 3 tbsp Starch
- 1/2 tsp Baking Powder
- 1 tsp Oil
Nashville Style Hot Sauce
- 1 tbsp Oil or Vegan Butter
- 1/2 tsp Cayenne use less or more to taste
- 1 tsp Black Pepper
- 1 tsp Sugar or Maple Syrup
- 1 tsp Sweet Paprika
- 2 tbsp Hot Sauce
- 1/2 tsp Garlic Powder
- 1/4 tsp Sage
- 1/4 tsp Onion Powder
- 1 tbsp Vinegar
- 1 tbsp Water
Instructions
- Chop the cauliflower and set aside. Line a baking dish with parchment.
- Preheat the oven to 425 deg F ( 220 C).⠀
- Make the batter by whisking all the ingredients under batter. The batter will start to thicken after half a minute, so work quickly.⠀
- Add cauliflower florets and toss well to coat. It will take a minute for the thick batter to coat the florets well.
- Some uncoated cauliflower edges are ok. Drop on parchment lined baking dish. Spray oil on top. (You can also sprinkle 2-3 tbsp breadcrumbs on the florets in the dish for extra crispyness).⠀
- Bake at 425 deg F for 25 mins (35 mins if serving the bites with hot sauce on the side) . In the meantime, make the nashville hot sauce mixture in large bowl. You can double this sauce easily for larger cauliflower.
- Remove the dish from the oven and cool for 5 mins. Add the baked cauliflower to the sauce bowl and gently toss to coat.⠀
- Drop back into the baking dish and bake for 15 mins or longer at 400 deg F. Serve with cooling dips such as vegan ranch and some pickles. Enjoy!