Ingredients

1 cauliflower head, cut into small to medium size florets

1 cup whole wheat pastry flour or substitute with any gluten-free flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

3/4 to 1 cup nondairy milk, my preference is cashew milk

Instructions

1. Preheat oven to 400 F and line a large baking sheet with parchment paper or silicone liner.

2. In a large mixing bowl combine the flour, garlic powder, onion powder, paprika, and 3/4 cup nut milk. If the consistency is too think add a bit more milk 1 tablespoon at a time to reach a smooth and thick mixture that will stick to your cauliflower. You don’t want this to be runny.

3. Add the cauliflower pieces to the batter mixture and give it a good stir to coat the florets. Arrange the cauliflower in a single layer on your prepared baking sheet, making sure florets are not touching each other.

4. Bake for 20-25 minutes until tender on the inside and crisp on the edges.

5. Remove from the oven and let stand for a few minutes to crisp up. Transfer to a bowl and drizzle with your favorite sauce, and serve.

Sauce Options

• Frank’s Red Hot Wings Sauce with a side of Cashew Sour Cream for dipping with Ranch Seasoning added.

• Asian Spring Roll Sauce mixed with 1/4 tsp Sambal Oelek tossed with cauliflower wings and topped with fresh cilantro.

• Your favorite bbq sauce.