Ingredients:

  • 1 large head Cauliflower (approx. 600g / 1.3 lbs), cut into bite-sized florets
  • ¾ cup All-purpose flour (95g)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Smoked paprika
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¾ cup Unsweetened plant-based milk (180ml)
  • ½ cup Buffalo hot sauce (120ml)
  • 2 tbsp Vegan butter, melted (30ml)
  • 1 tbsp Maple syrup (15ml)
  • 1 pinch Cayenne pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually pour in the plant-based milk, whisking until a smooth, pancake-like batter forms.
  3. Toss the cauliflower florets into the batter. Ensure every piece is thoroughly coated, shaking off any excess batter before placing them on the prepared baking sheet in a single layer.
  4. Bake for 20 minutes, flipping the florets halfway through, until the batter is set and the edges are golden brown.
  5. While roasting, whisk together the buffalo hot sauce, melted vegan butter, and maple syrup in a clean bowl.
  6. Remove the cauliflower from the oven. Toss the par-baked florets in the buffalo sauce mixture until fully coated.
  7. Return the florets to the baking sheet and bake for an additional 15 minutes until the sauce has caramelized and reached desired crispiness.