Crispy Vegan Cauliflower Hot Wings

Wash and cut 1 cauliflower head into bite-size florets.

Mix dry batter ingredients: 3/4 cup all-purpose flour or rice flour, 2 teaspoons garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, black pepper to taste, and salt to taste.

Mix wet batter ingredients: 1/2 cup plant milk and 1/2 cup water.

Gradually pour wet ingredients into dry ingredients while mixing to remove lumps.

Dip cauliflower florets into batter one at a time, shaking off any excess, and place on a lined baking sheet.

Roast in a preheated oven at 400°F for 20 minutes, flipping halfway through.

While cauliflower is roasting, prepare the sauce: whisk together 2 tablespoons tamari, 2 tablespoons sriracha, 1 tablespoon apple cider vinegar, 2 tablespoons water, 2 tablespoons maple syrup, and 1.5 teaspoons tapioca starch.

Optional: Heat 1 tablespoon vegan butter in a saucepan until melted, then remove from heat and whisk the sauce into the melted butter until it thickens.

For oil-free version, transfer the mixed sauce to a saucepan and whisk while heating until it starts to thicken.

Dip the roasted cauliflower florets into the sauce one at a time to generously coat each floret.

Place on a lined baking sheet and roast again at 400°F for about 30 minutes, flipping halfway through, until florets start to darken.

Enjoy!