INGREDIENTS
1 large head of cauliflower
½ cup water
½ cup almond milk (or more water)
¾ cup Frontera Chipotle Garlic Hot or any red hot sauce, like Frank's
¾ cup gluten-free flour of choice (I used organic white rice flour)
2 teaspoons garlic powder
¾ teaspoons onion powder
1 teaspoon paprika
¼ teaspoon cumin powder
¼ teaspoon dried oregano
Fresh black pepper, to taste
Healthy green salt substitute or salt, to taste
Additional Tools (Optional)
Silpat Non-Stick Baking Mat or parchment paper
Cooling rack
INSTRUCTIONS
- Preheat oven to 450F and line a large baking tray with parchment or a silpat sheet, and a cooling rack, if possible.
- In a medium size bowl, combine all of the ingredients except the hot sauce. Whisk together until smooth.
- Combine the cauliflower with batter and make sure to coat each piece completely. You can do it one by one or all at once (which is what I did, then slowly mixed).
- Place the battered cauliflower on the line sheet and bake for 20-25 minutes, or until golden.
- When the cauliflower is done, add it into a medium bowl or pot, and coat it with the hot sauce.
- If you want the cauliflower to be crispy and a touch more dry (as opposed to saucy), place the back into the oven for 5-10 minutes after covering it in the hot sauce.
- Serve with your favorite vegetables and raw ranch dressing (below).
Source : Sweet Simple Vegan
Share It To Your Friends!
Loading...
