Ingredients
Scale
- ⅔ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp sea salt
- ¾ cup water
- 1 head cauliflower (about 2 pounds), cut into big florets
- Buffalo Sauce (for brushing)
- Vegan Ranch (optional, for dipping)
Instructions
- Heat your oven to a toasty 450°F and lay parchment paper on two big baking sheets.
- In a large bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, and salt. Add water and whisk it smooth. Toss in cauliflower, stir until coated.
- Take the cauliflower out of the batter, letting excess drip off. Spread them out on the sheets. Bake 10 mins, flip with a spatula, and bake 10 more mins, swapping sheets.
- Pull the cauliflower out, brush on buffalo sauce. Bake another 12-15 mins until crispy and dark around the edges.
- Take them out, brush on more buffalo sauce. Want extra? Dip in vegan ranch.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: appetizer
Nutrition
- Serving Size: 4
- Calories: 225
