1cupall-purpose flouryou can also use gluten-free flour (125g)
1tsponion powder
1tspgarlic powder
1/8tspground black pepper
1tspsalt
1cupdairy-free milk of your choiceI use soy milk (240ml)
Hot Sauce
5-8tbspFrank's Hot sauce
2-4tbspvegan butter
Instructions
Preheat oven to 450F or 232C.
Create batter in one bowl. Mix all-purpose flour, black pepper, garlic, onion, salt, and milk.
Wash and cut the cauliflower florets almost the same size as the chicken wings and dry.
Dip each floret in the batter until it's fully covered.
Prepare your baking tray. You can put a parchment paper.
Place the florets in the tray giving enough space from one another. Also, ensure to remove excess batter from the florets.
Bake for about 20 minutes ( do flipping in between )
While baking the cauliflower prepare the sauce and butter in a pan. Boil for a few minutes until butter is melted.
Once your baked cauliflower is ready remove from the oven. Brush florets with the sauce.
Bake again for another 20-25 minutes until it’s a little brown or reaches your desired texture. (you can flip again in between)
It is now ready to serve.
Notes
After dipping florets in batter, you can also roll them in bread crumbs for a crispier result although I have not tried this out.
If you deep the florets with the hot sauce it will soften baking them longer will help to make it crispier check if the stem or florets are already golden brown.