Ingredients:
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 ml) garlic powder
- 1/2 tsp (2.5 ml) smoked paprika
- 1/2 tsp (2.5 ml) fine sea salt
- 1/4 tsp (1.25 ml) black pepper
- 1 cup (240 ml) plant-based milk (unsweetened)
- 1/4 cup (60 ml) water
- 4 Tbsp (60 g) vegan butter or oil
- 1/2 cup (120 ml) Frank’s RedHot Original Sauce
- 1 tsp (5 ml) apple cider vinegar
- 1 tsp (5 ml) maple syrup or agave (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Wash the cauliflower and chop it into uniform, bite-sized florets (approx. 1.5 inches), ensuring they are dry.
- In a large mixing bowl, whisk together the flour, garlic powder, smoked paprika, salt, and pepper. Gradually pour in the plant-based milk and water, whisking constantly until the batter is smooth, thick, and lump-free.
- Add the cauliflower florets to the batter. Use a sturdy spoon or rubber spatula to toss until every piece is completely coated.
- Arrange the coated florets on the prepared baking sheet, ensuring they are in a single layer with space between each piece to allow for crisping. Bake for 20–25 minutes until the batter is set and the underside of the cauliflower begins to turn golden brown.
- While the cauliflower bakes, prepare the Buffalo glaze: Melt the vegan butter (or oil) in a small saucepan over medium heat. Remove from the heat and whisk in the hot sauce, apple cider vinegar, and maple syrup (if using).
- Remove the par-baked cauliflower from the oven. Carefully transfer the hot florets into a clean bowl. Pour the prepared Buffalo glaze over them and gently toss until all the pieces are evenly coated and glistening.
- Return the glazed florets to the baking sheet, arranging them again in a single layer. Bake for an additional 8–10 minutes until the sauce is slightly caramelised and tacky.
- Serve immediately with creamy Ranch or Blue Cheese dip, and celery and carrot sticks.