⁣⁣

𝗥𝗘𝗖𝗜𝗣𝗘⁣

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⁣• 1 cauliflower head⁣

• 3/4 cup all-purpose flour (or rice flour for gluten-free)⁣

• 2 tsp garlic powder

⁣• 1 tsp cumin⁣

• 1 tsp paprika

⁣• Several turns black pepper

⁣• Pinch of salt (to taste)⁣

• 1/2 cup plant milk

⁣• 1/2 cup water⁣⁣

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗦𝗔𝗨𝗖𝗘⁣

• 2 tbsp tamari⁣

• 2 tbsp sriracha

⁣• 1 tbsp apple cider vinegar

⁣• 2 tbsp water⁣

• 2 tbsp maple syrup

⁣• 1 + 1/2 tsp tapioca starch⁣

• 1 tbsp vegan butter (optional)⁣⁣

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦⁣

1. Wash and cut the cauliflower head into bite-size florets.

⁣2. Prepare batter: In a bowl, mix all dry ingredients. Mix wet ingredients separately. Pour wet ingredients into dry ingredients gradually while mixing to remove any lumps.⁣

3. Dip cauliflower florets into batter one at a time, shaking off any excess. Place on lined baking sheet. Roast at 400°F (205°C) for 20 minutes, flipping halfway through.⁣

4. While cauliflower is roasting, prepare the sauce: Whisk together all sauce ingredients except for the butter.⁣5. (With butter, oil-free below⬇️) Heat vegan butter in a saucepan until melted. Remove saucepan from stove and whisk sauce into melted butter while saucepan is still hot. Keep whisking until sauce thickens.

⁣5. (Oil-Free) Transfer mixed sauce directly to saucepan and whisk while heating until it starts to thicken.⁣

6. Dip roasted cauliflower florets into sauce one at a time, using your hands to coat each floret generously. Roast on lined baking sheet at 400° F (205° C) for about 30 minutes (flipping halfway through) until florets start to darken.

Enjoy!⁣⁣⁣📸Photo & Recipe by @cookingforpeanuts

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