# Components:
→ Cauliflower & Batter
01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 3/4 cup all-purpose flour
03 - 3/4 cup unsweetened plant-based milk
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Coating & Sauce
09 - 1 cup panko breadcrumbs
10 - 1/2 cup hot sauce (such as Frank’s RedHot)
11 - 2 tablespoons vegan butter, melted
12 - 1 tablespoon maple syrup or agave (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a mixing bowl until smooth.
03 - Dip each cauliflower floret into the batter, allowing excess to drip off, then roll in breadcrumbs to coat thoroughly. Arrange in a single layer on the prepared baking sheet.
04 - Bake for 20 minutes, flipping the florets halfway through, until golden and crisp.
05 - While cauliflower bakes, whisk together hot sauce, melted vegan butter, and maple syrup or agave if using.
06 - Carefully toss baked cauliflower in the sauce mixture to evenly coat. Return florets to the baking sheet.
07 - Bake for an additional 10 minutes, until slightly caramelized and sticky.
08 - Serve hot with vegan ranch or blue cheese dip and celery sticks.
