Ingredients

1 head of cauliflower

3/4 cup water (or milk, almond or soy milk)

3/4 cup of all purpose flour (or gluten free rice flower)

1 tsp. garlic powder

1 tsp. cumin

1 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

1 cup buffalo sauce (I used Frank's Red Hot Buffalo Sauce)

1 Tbsp. vegan buttery spread (or butter)

 

Instructions:

1. Preheat oven to 425 degrees.

2. Line your baking sheet with parchment paper or aluminum foil.  If using foil, spray with non-stick cooking spray.

3. Wash and cut cauliflower into bite sized pieces or florets.

4. Place flour in a bowl and mix in water (or milk) and spices.  Make sure batter is thick but not too thick.

5. Dredge the cauliflower in the batter, shaking off the excess, and place in a single layer on your cookie sheet.

6. Place in the oven and bake for 20-25 minutes (turning halfway through)

7. Meanwhile, pour buffalo sauce in a sauce pan on medium low heat.

8. Add butter and stir until butter is melted.

9. Place cauliflower in a large bowl and toss with the sauce.

10. Place cauliflower back in the oven for another 20 minutes (turning halfway) until browned.

11. Serve with your favorite dipping sauce and enjoy!

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