1 cup water or plant milk of choice
1 cup plain flour
2 tsp garlic powder
1 head of cauliflower, broken into pieces
1 cup hot sauce (I like Frank’s Buffalo Sauce)
1 tbsp olive oil
Preheat oven to 450F/232C/Gas 8
Combine the water/milk with the flour and garlic in a bowl, mixing until smooth.
Coat the cauliflower pieces in the batter and place in a single layer on a shallow baking dish. Bake for 18-20 minutes.
Combine the hot sauce and oil thoroughly in a clean bowl.
Once the cauliflower is baked, pour the hot sauce mixture over the top, coating each piece completely (you may wish to use a pastry brush to get in all the nooks and crannies). Place back in the oven for a further 5-8 minutes.
Delicious served hot dipped in Vegan Sour Cream & Chives.
Quick & Simple Vegan Sour Cream and Chives
1 packet silken tofu
1 tbsp lemon juice or cider vinegar
1-2 tbsp chopped chives (adjust to taste)
Put everything in a blender/food processor and puree until smooth. DONE!
Keeps for a few days in the fridge. Great for dipping nachos.