Ingredients:

  • 1 large head of cauliflower (approx. 680g), broken into bite-sized florets
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (32g) cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 3/4 cup (177ml) unsweetened almond milk
  • 1/2 cup (118ml) Frank's RedHot sauce
  • 2 tbsp (28g) vegan butter, melted
  • 1 tbsp (15ml) agave nectar
  • 1 pinch cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Ensure cauliflower florets are completely dry after washing to prevent the batter from sliding off.
  3. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, and kosher salt.
  4. Slowly stream in the unsweetened almond milk while whisking continuously until a smooth batter forms.
  5. Dip each cauliflower floret into the batter, shaking off any excess, and place onto the prepared baking sheet in a single layer with space between pieces.
  6. Bake for 20 minutes, until the edges are golden and the batter feels firm to the touch.
  7. While the cauliflower bakes, whisk together the hot sauce, melted vegan butter, and agave nectar in a small bowl.
  8. Remove cauliflower from the oven and brush the sauce onto each floret or toss them gently in a bowl before returning them to the tray. Bake for another 5 to 10 minutes until the sauce is bubbling and slightly tacky.
  9. Let the wings rest on the tray for 3 minutes before serving. This allows the steam to dissipate and the crust to fully harden.