Cauliflower 'Hot Wings' (Vegan, GF Option)

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⁣‒ 1 cauliflower head⁣

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

β€’ 2 tsp garlic powder

⁣‒ 1 tsp cumin⁣

β€’ 1 tsp paprika

⁣‒ Several turns black pepper

⁣‒ Pinch of salt (to taste)⁣

β€’ 1/2 cup plant milk

⁣‒ 1/2 cup water⁣⁣

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β€’ 2 tbsp tamari⁣

β€’ 2 tbsp sriracha

⁣‒ 1 tbsp apple cider vinegar

⁣‒ 2 tbsp water⁣

β€’ 2 tbsp maple syrup

⁣‒ 1 + 1/2 tsp tapioca starch⁣

β€’ 1 tbsp vegan butter (optional)⁣⁣

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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 400Β° F (205Β° C) for about 30 minutes (flipping halfway through) until florets start to darken.

Enjoy!β£β£β£πŸ“ΈPhoto & Recipe by @cookingforpeanuts


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