Ingredients:
1 head of cauliflower, cut into florets
3/4 cup all-purpose flour (or chickpea flour for a gluten-free option)
3/4 cup unsweetened almond milk (or any other plant-based milk)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup buffalo sauce (store-bought or homemade)
2 tablespoons melted vegan butter or margarine
Instructions:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with oil.
In a mixing bowl, whisk together the flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until you have a smooth batter.
Dip each cauliflower floret into the batter, making sure it’s well coated, and then shake off any excess batter.
Place the coated cauliflower florets onto the prepared baking sheet in a single layer, making sure they are not touching each other too much. This helps them crisp up better.
Bake in the preheated oven for about 20-25 minutes or until the cauliflower is tender and the batter is golden brown and crispy.
