FIERY CAULIFLOWER BITES
Ingredients
- 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
Directions
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