# Ingredient list:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 3/4 cup all-purpose flour or gluten-free flour blend
03 - 3/4 cup unsweetened plant-based milk (almond, soy, or oat)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Sriracha-Buffalo Sauce
09 - 1/3 cup hot sauce (e.g., Frank's RedHot)
10 - 2 tablespoons Sriracha
11 - 2 tablespoons vegan butter, melted
12 - 1 tablespoon maple syrup or agave nectar
13 - 1 teaspoon apple cider vinegar
→ For Serving (Optional)
14 - 2 tablespoons chopped fresh parsley or chives
15 - Vegan ranch or blue cheese dip
16 - Celery and carrot sticks
# How-to:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter and toss to coat evenly.
04 - Arrange battered cauliflower on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping halfway through, until lightly golden.
05 - In a small saucepan over low heat, whisk together hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar until smooth and warm.
06 - Remove cauliflower from oven and transfer to a large bowl. Pour Sriracha-Buffalo sauce over and toss to coat evenly.
07 - Return sauced cauliflower to the baking sheet and bake an additional 10 minutes until crispy and caramelized.
08 - Serve hot, garnished with chopped herbs and accompanied by vegan ranch, celery, and carrot sticks if desired.
