• 1 medium head of cauliflower chopped into florets
  • ¼ cup panko breadcrumbs (optional but recommended)

For the Batter

  • 1/3 cup almond, oat, or soy milk
  • 1 tsp hot sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 cup flour (all-purpose, or use rice flour for gluten-free)
  • 3 tbsp cornstarch, arrowroot, or potato starch
  • 1/2 tsp baking powder
  • 1 tsp oil

For the sauce

  • 1 tbsp oil or melted vegan butter
  • 1/2 tsp cayenne , use 1/4 tsp for less heat
  • 1 tsp black pepper, use 1//2 tsp for less heat
  • 1 tsp sugar, agave or maple syrup
  • 1 tsp sweet paprika, use more if omitting the cayenne
  • 2 tbsp hot sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp poultry seasoning ( or use sage + onion powder)
  • 1 tbsp vinegar
  • 1 tbsp water


Step 1

Separate the cauliflower into slightly larger than bite-size florets (The cooking process will shrink them a bit) and set aside.
Line a cookie sheet with parchment and preheat the oven to 425 degrees.

Step 2

Make the batter by whisking all the ingredients together. The batter will start to thicken after half a minute, so work quickly.

Step 3

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 the cauliflower florets onto the parchment-lined cookie-style sheet.
Spray oil on top.

Note: For extra crispy cauliflower you can sprinkle the panko breadcrumbs over the top before baking.

Step 4

Bake at 425 degrees for 25-35 mins or until brown and crispy. 

In the meantime, make the hot sauce mixture in a large bowl. You can double this sauce easily for larger cauliflower. 

Remove the sheet from the oven and cool for 5 mins. Drop the oven temperature to 400 degrees.

Step 5

Add the baked cauliflower to the sauce bowl and gently toss to coat.
Return the florets to the sheet and bake for 15 mins at 400 degrees. 
Serve with a cool sauce or dip of your choice.

Recipe & Photo by Vegan Richa