Prep Time: 25 minutes
Cook Time: 20 minutes
One (1) head of cauliflower
One (1) cup of bread flour -- the recipe originally called for rice flour.*
One (1) cup of water
1/4 cup of canola oil
1/2 cup of your chosen sauces -- I used Wing Time's garlic buffalo sauce and Annie's Naturals maple BBQ sauce
Salt for taste
Preheat oven to 450F degrees.
Mix together the flour, water, and a pinch of salt in a small bowl. Add a few drops of whatever sauce you're using. (If you want to use more than one sauce, divvy up the water & flour accordingly, so you don't mix the sauces.)
Tear apart the cauliflower into bite-sized pieces (see the photos if you are unsure).
Evenly coat these pieces with batter and place on a greased baking sheet.**
|Battered & ready to roast|
Mix together your chosen sauce and oil in another small bowl.
Remove the cauliflower pieces from the oven and brush them with the hot sauce mixture.
Bake again for five more minutes, until cauliflower is crispy.
Remove from oven and let cool.
Pair with ranch, celery, or whatever you'd like. Enjoy!
*This recipe originally called for "rice flour," which I didn't have on-hand. Instead I used bread flour because it has a similar consistency. While you can use all-purpose flour, it does soak up liquid more than rice & bread flour, so use it with a little less water.
**Use a deep baking pan, not a flat one, as it will catch the oil instead of the bottom of your oven catching it. Eek.