Ingredients
- ¼ cup water
- ¼ cup almond milk (or milk of choice)
- 1 garlic clove – peeled and crushed
- ½ teaspoon paprika
- ½ teaspoon cumin powder
- 1/3 cup GF flour + 2 tablespoons
- ½ large head of cauliflower (Ettrick Gardens)
- ¼ cup of chilli sauce
- 2 tablespoons coconut oil
- Special Sauce (Straight Up Vegan)
Buffalo Cauliflower
Method
- Preheat oven to 180 degrees, and line baking tray with baking paper
- Combine the water, milk, and crushed garlic
- Add in the paprika, cumin, and flour and whisk to a smooth batter
- Cut cauliflower florets form the stalk where they naturally form
- Toss in the batter and place on the baking tray
- Bake for 20 minutes
- While they are baking, combine the chili sauce and coconut oil in a small saucepan and heat, stirring until combined
- Remove the cauliflower from the oven, and pour over the chili sauce
- Move the cauliflower around with tongs coating it in the sauce
- Bake for a further 10mins until sticky and browning
- Serve with Straight Up Vegan Special Sauce
