-1 head of cauliflower (approx. 4-5 cups of florets)
-1/2 Cup milk (almond or soy or dairy)
-1/2 Cup water
-3/4 Cup all-purpose flour (can sub gluten-free rice flour)
-2 tsp. garlic powder
-2 tsp. onion powder
-1 tsp. cumin
-1 tsp. of paprika
-1/4 tsp. sea salt
-1/4 tsp. ground pepper
-1 tbsp. Ziggy Marley Coco'Mon coconut oil
-1 Cup frank's red-hot sauce
-Line baking sheet(s) with parchment paper and preheat your oven to 450 F.
-Wash and cut cauliflower head into bite sized pieces/florets.
-Mix all the ingredients minus the Coco'Mon and hot sauce into a mixing bowl.
-Dip each floret into the mixture and coat evenly. Tap off the excess. Lay florets in an even layer on the parchment lined baking sheet without over crowding.
-Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
While the cauliflower is baking get your wing sauce ready.
-In a small saucepan on low heat melt margarine and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
-Once the cauliflower is done, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.
-Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.
VEGAN RANCH DIPPING SAUCE
-1 cup Vegan mayonnaise
-½ cup vegan sour cream
-1 teaspoon white vinegar
-1 garlic clove, minced fine
-1 tablespoon fine chopped dill
-1 tablespoon chives, chopped fine
-¼ cup Italian parsley, chopped fine
-1/2 teaspoon black pepper
-1 teaspoon Worcestershire sauce
-1/8 teaspoon cayenne pepper
Combine all ingredients until smooth. Chill until ready to use.