Vegan Cauliflower Hot Wings Delight

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

Prepare batter: mix dry ingredients - 3/4 cup all-purpose flour (or rice flour for gluten-free), 2 tsp garlic powder, 1 tsp cumin, 1 tsp paprika, several turns black pepper, pinch of salt (to taste).

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

Pour wet ingredients into dry ingredients gradually while mixing to remove any lumps.

Dip cauliflower florets into batter one at a time, shaking off any excess.

Place battered cauliflower on lined baking sheet.

Roast at 400F for 20 minutes, flipping halfway.

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

Optional: Heat 1 tbsp vegan butter in saucepan until melted. Remove saucepan from stove and whisk sauce into melted butter while saucepan is still hot, keep whisking until sauce thickens.

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

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

Roast coated cauliflower on lined baking sheet at 400F for about 30 minutes, flipping halfway, until florets start to darken.

Enjoy!