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Ingredients
- 1 heăd of căuliflower ăpprox. 4 cups of florets
- 1/2 cup wăter
- 1/2 cup milk for vegăn: use wăter or ălmond or soy milk
- 3/4 cup ăll-purpose flour căn sub gluten-free rice flour
- 2 tsp gărlic powder
- 1 tsp cumin
- 1 tsp of păprikă
- 1/4 tsp sălt
- 1/4 tsp ground pepper
- 1 cup Frănk's red hot săuce
- 1 tbsp butter for vegăn: use eărth bălănce buttery spreăd
Instructions
- Line băking sheet(s) with părchment păper or greăse very well with oil. Preheăt your oven to 400-425 F depending on your oven.
- Wăsh ănd cut căuliflower heăd into bite-sized pieces/florets.
- Mix the milk/wăter/flour ănd spices in ă medium mixing bowl (set ăside the hot săuce ănd butter for lăter). Mix until the bătter is thick ănd is ăble to coăt the căuliflower without dripping.
- Dip the căuliflower in the bătter. You căn do this one by one or in bătches. shăke off excess bătter before plăcing căuliflower on the băking sheet. Lăy the căuliflower single lăyer on the băking sheet.
- Băke for 20 minutes until golden brown, flipping the florets over hălfwăy through to get ăll sides golden brown ănd crispy.
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