Ingredients:

  • 1 large head cauliflower (approx. 2 lbs), cut into bite-sized florets
  • 2 tbsp neutral oil
  • 0.75 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 cup unsweetened almond milk
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup cayenne pepper sauce
  • 3 tbsp melted vegan butter
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar

Instructions:

  1. Preheat your oven to 220°C (425°F). Line two large rimmed baking sheets with parchment paper. Note: A hot oven is essential for immediate steam evaporation.
  2. Whisk together the all purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper in your largest bowl.
  3. Gradually pour in the almond milk while whisking. Stop when you have a smooth batter. Check the consistency: it should coat your finger without immediately dripping off.
  4. Toss the cauliflower florets into the batter. Use your hands or a spatula to ensure every nook and cranny of the floret is covered.
  5. Lift each floret out individually, shaking off the excess batter. Place them on the sheets with 2.5 cm (1 inch) of space between them.
  6. Bake for 20 to 25 minutes. At the 12 minute mark, use tongs to flip each piece. Bake until the coating feels firm and dry.
  7. While they bake, whisk the cayenne sauce, melted vegan butter, maple syrup, and apple cider vinegar in a clean bowl.
  8. Remove the cauliflower and toss them into the sauce bowl. Work quickly so they don't cool down too much.
  9. Place the sauced florets back on the baking sheets.
  10. Bake for a final 5 minutes. Watch for the sauce to bubble and darken slightly, which signals the flash set is complete.