1 head of cauliflower (approx. 4-5 cups of florets)
1/2 C unsweetened non-dairy milk (almond or soy work best)
1/2 C water
3/4 C all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 C bbq sauce
Line baking sheet(s) with parchment paper and preheat your oven to 450 F.
Wash and cut cauliflower head into bite sized pieces/florets.
Mix all the ingredients (except the bbq sauce) into a mixing bowl. The batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower.
Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.
Lay florets in an even layer on the parchment lined baking sheet without over crowding.
Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
Once the cauliflower is done it's first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly, or you can do this in smaller batches. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.
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