# What You Need:
→ 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 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Sriracha-Buffalo Sauce
09 - 1/3 cup hot sauce (e.g., Franks RedHot)
10 - 2 tbsp Sriracha
11 - 2 tbsp vegan butter, melted
12 - 1 tbsp maple syrup or agave nectar
13 - 1 tsp apple cider vinegar
→ For Serving (Optional)
14 - 2 tbsp chopped fresh parsley or chives
15 - Vegan ranch or blue cheese dip
16 - Celery and carrot sticks
# How To Make It:
01 - Preheat oven to 425°F and 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 until each floret is evenly coated.
04 - Arrange battered florets on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping halfway, until edges are lightly golden.
05 - While cauliflower bakes, combine hot sauce, Sriracha, melted vegan butter, maple syrup, and apple cider vinegar in a small saucepan over low heat. Whisk until smooth and warm.
06 - Remove cauliflower from oven; transfer to a large bowl and pour sauce over. Toss well to coat each piece evenly.
07 - Return sauced cauliflower to baking sheet and bake for an additional 10 minutes, until crispy and caramelized.
08 - Serve hot, garnished with chopped herbs and accompanied by vegan ranch dressing and celery and carrot sticks if desired.
