# Components:
→ Vegetables
01 - 1 large cauliflower head, cut into bite-sized florets
→ Batter
02 - 3/4 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 3/4 cup unsweetened plant-based milk (almond, soy, or oat)
→ Sauce
10 - 1/2 cup hot sauce (e.g., Franks RedHot)
11 - 2 tablespoons vegan butter, melted
12 - 1 tablespoon maple syrup or agave
→ Garnish (optional)
13 - 2 tablespoons chopped fresh parsley or chives
14 - Vegan ranch or blue cheese dip, for serving
# Method:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add plant-based milk, whisking until a smooth batter forms.
03 - Add cauliflower florets to the batter and toss until each piece is fully coated.
04 - Place battered cauliflower in a single layer on the prepared baking sheet, ensuring pieces are not touching.
05 - Bake for 20 minutes, flipping halfway through, until the bites are golden and crisp.
06 - While baking, combine hot sauce, melted vegan butter, and maple syrup or agave in a small bowl, stirring until blended.
07 - Remove the cauliflower from the oven and toss gently in the buffalo sauce until evenly coated.
08 - Return coated cauliflower to the baking sheet and bake for an additional 10 minutes until crisp and slightly caramelized.
09 - Serve hot, garnished with fresh parsley or chives, and accompanied by vegan ranch or blue cheese dip if desired.
