- 1 medium head of cauliflower chopped into florets
- 1/3 cup (78.67 ml) non dairy milk such as almond or soy milk
- 1 tsp hot sauce
1/2 tsp (0.5 tsp)
1/2 tsp (0.5 tsp)
- 1/2 tsp (0.5 tsp) salt
- 1/4 cup (31.25 g) flour (all purpose, or use rice flour for gluten-free)
- 3 tbsp starch (I use cornstarch, arrowroot or potato starch works too)
- 1/2 tsp (0.5 tsp) baking powder
- 1 tsp oil
Nashville style hot chicken sauce:
- 1 tbsp oil or melted vegan butter
- 1/2 tsp (0.5 tsp) cayenne , use 1/4 tsp for less heat
black pepper, use 1//2 tsp for less heat
- 1 tsp sugar or maple syrup
- 1 tsp sweet paprika , use more if omitting cayenne
- 2 tbsp hot sauce
- 1/2 tsp (0.5 tsp) garlic powder
1/2 tsp (0.5 tsp) poultry seasoning ( or use
sage+ onion powder)
- 1 tbsp vinegar
- 1 tbsp water
Chop the cauliflower and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C).
Make the batter by whisking all the ingredients under batter. The batter will start to thicken after half a minute, so work quickly.
Add cauliflower florets and toss well to coat. It will take a minute for the thick batter to coat the florets well. Some uncoated cauliflower edges are ok. Drop on parchment lined baking dish. Spray oil on top. (You can also sprinkle 2-3 tbsp breadcrumbs on the florets in the dish for extra crispyness).
Bake at 425 deg F for 25 mins (35 mins if serving the bites with hot sauce on the side) . In the meantime, make the nashville hot sauce mixture in large bowl. You can double this sauce easily for larger cauliflower.
Remove the dish from the oven and cool for 5 mins. Add the baked cauliflower to the sauce bowl and gently toss to coat.
Drop back into the baking dish and bake for 15 mins or longer at 400 deg F. Serve with cooling dips such as vegan ranch and some pickles.