Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) cauliflower, cut into bite-sized florets
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¾ cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • ½ cup hot sauce
  • 3 tbsp vegan butter, melted
  • 1 tbsp maple syrup
  • ½ tsp garlic powder

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
  3. Spread the florets in a single layer and roast for 15 minutes until slightly softened.
  4. In a medium bowl, whisk together all-purpose flour, cornstarch, garlic powder, and smoked paprika.
  5. Slowly whisk in the milk and apple cider vinegar until the batter is smooth and thick.
  6. Transfer the warm roasted cauliflower from the oven into the batter and gently fold until every floret is fully coated.
  7. Return the battered florets to the baking sheet and bake for 15–20 minutes, flipping halfway through for maximum crispness.
  8. Whisk together the melted vegan butter, hot sauce, maple syrup, and garlic powder. Toss the baked cauliflower in the glaze until evenly coated.