Bang Bang Cauliflower


Step 1. Cut the cauliflower into florets.

Step 2. If using gluten-free crackers, pulse them in a food processor until coarsely ground. Or use store-bought panko.

Step 3. Mix the flour, cornstarch, chili garlic sauce, garlic powder, onion powder, salt, and pepper. Add the lemon juice. Gradually add the milk.

Step 4. Transfer the florets to the batter bowl and toss them until coated. Then transfer to the breadcrumbs, and toss to coat evenly. Bake until they are lightly crispy.

Step 5. Mix the vegan mayonnaise, chili garlic sauce, and maple syrup until combined.

Step 5. Toss the baked cauliflower in the sauce until evenly coated. Bake for 2 to 3 minutes more, or until the sauce just starts to gently bubble.

Full Recipe