The perfect snack or side when you want a little heat!
Prep & Cooking: 1 hour
Serves: 3-4 as an appetizer
Pairs well with: Oil-Free "Mayo"
1 large head of cauliflower cut into florets
½ cup flour – if you prefer gluten free, use a blend
½ cup unsweetened plant milk or water
1/4 cup water
1 teaspoon garlic powder
½ tsp paprika
½ tsp teaspoon salt
½ tsp pepper
2/3 cup hot sauce
1 tsp melted vegan butter or coconut oil
Preheat oven to 450°F and line two baking sheet with parchment paper or tin foil.
In a large bowl, combine flour, plant milk, water, garlic powder, paprika, salt, and pepper. Stir the mixture to remove any lumps.
Pat your cauliflower florets dry if needed, and coat each one with the batter setting them on the baking sheet as you go. The batter will be runny and it is important to shake or tap any excess batter from the cauliflower to avoid a pool of batter on the baking sheet.
Do your best not to overcrowd the baking sheet. Keeping an even single layer will help the cauliflower to become nice and crispy.
Bake for 25-30 minutes until the coating on the florets is browned.
In a large bowl, mix together the melted vegan butter and hot sauce.
Toss the florets in the hot sauce mixture to coat. Place the florets back in the oven for an additional 10-15 minutes.
Allow to cool for a few minutes before serving; the inside of the “wing” can be very hot! Serve with your favourite creamy dressing as a dip.