Ingredients

1 head of cauliflower 
½ c all purpose flour 
¾ cup oat milk (I use Elmhurst) 
1 tsp paprika 
2 tsp garlic powder 
1 tsp Diamond kosher salt 

Buffalo Sauce
2 tbsp plant-based salted butter (or regular butter)
¼ cup cayenne hot sauce like Frank's Red Hot 
½ tsp garlic powder 
½ tsp agave 
 

Directions

  • Preheat the oven to 425 degrees Fahrenheit.

  • Remove all the leaves of the cauliflower, chop into bite size chunks and set aside.

  • To a mixing bowl add the flour, oat milk, paprika, garlic powder, and salt. Mix well until it resembles pancake batter. Add the cauliflower florets to the bowl and toss them in the batter until lightly coated.

  • Line a baking sheet with parchment paper and place the florets with even space between them. Bake for 25 minutes then remove from the oven, flip them, and bake for another 10 minutes or so until golden brown.

  • While the cauliflower is baking, make the buffalo sauce by adding the butter, hot sauce, garlic powder and agave to a saucepan over medium heat. Mix until everything is melted and incorporated. Set aside.

  • Remove the cauliflower from the oven, place them in a clean bowl and pour over the buffalo sauce. Toss well to coat and garnish with chopped chives and a side of ranch or blue cheese dipping sauce. Enjoy while they’re hot!