A fabulous appetizer for your next party.
1 cauliflower, stem removed and cut into florets
3/4 cup all purpose flour OR gluten free flour Click here for my favorite!
3/4 cup unsweetened almond milk
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
For the Hot Sauce:
1/4 cup Hot Sauce Click HERE for my favorite
1/3 cup maple syrup
2 tablespoons vegan butter
1 tablespoon rice wine vinegar
Cool Ranch Dressing:
2 cups vegan sour cream
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Juice and zest of a lime
1 tablespoon finely chopped cilantro
1/2 teaspoon onion powder
Pre heat the oven to 375F. Line a baking tray with parchment paper or a silicone baking mat I own these and LOVE them 🙂
To make the batter mix together the flour, almond milk, salt, pepper, garlic powder, onion powder and paprika.
Coat the florets in the batter, shake off the excess and place on the lined baking sheet. Bake for 15 minutes.
Meanwhile heat the hot sauce, maple syrup, vegan butter and rice wine vinegar in a pan over medium to high heat. Bring to the boil and let the liquid bubble away for about 2-3 minutes. It will thicken slightly.
Remove the cauliflower from the oven, flip the floret over to ensure even cooking and brush with hot sauce. Return to the oven for a further 15 minutes.
To make the cool ranch dressing, simply mix all the ingredients together until smooth.
Remove the cauliflower from the oven. Sprinkle with fresh cilantro and serve with cool ranch dressing.