Vegan Buffalo Cauliflower

Arrange two racks in the oven, in the bottom and top third. Preheat to 425ºF/220ºC. Line two sheet pans with parchment paper (this is essential to prevent sticking and burning).

Make the batter: In a large bowl, whisk together the rice flour, cornstarch, onion powder, garlic powder, paprika, cayenne (if using), pepper, and salt. Add the 2 tablespoons of hot sauce and the milk. Whisk until you have a smooth batter that is quite thick and viscous (whisk out any large lumps). If the batter feels stiff, whisk in a tablespoon of water.

Add a handful of cauliflower florets to the batter. Use a silicone spatula to toss the florets all over, coating all the crevices as best as you can. Continue adding another handful of florets until they're all coated, scraping the bottom and sides of the bowl to get all the batter.NOTE: Don’t add all the florets at once, as it’ll be harder to coat all the nooks and crannies.

Using the spatula, transfer the florets to the prepared sheet pans and space them out across both pans so the florets don’t touch. If any florets have unbattered spots, brush any excess batter from the bowl onto these areas using a pastry brush or your fingers.

Transfer both pans to the oven and bake for 20 minutes.

While the florets, make the buffalo sauce: Add the vegan butter to a small microwave safe bowl and heat in the microwave until melted. Once melted, add the ¼ cup (65g) hot sauce and sugar and stir to dissolve. See note 4. Transfer buffalo sauce to a small bowl. Set the bowl over a larger bowl filled with ice to cool down the sauce. NOTE: This last part is necessary to bring the buffalo sauce to room temp. If you toss the baked florets in hot-temperature sauce, it'll cause them to steam.

After 20 minutes, remove the pans from the oven. Scootch the florets on each pan closely together, then spray them with cooking spray (this helps them crisp up and the sauce to adhere better).Pour the cooled buffalo sauce on top of each set of florets (use half of the sauce for each pan). Using a silicone spatula, gently toss the florets in the sauce until they're well coated. NOTE: For a more even coating, you can transfer the baked florets to a large bowl, then pour the buffalo sauce on top and coat well. Then transfer the florets back to the lined pans and spread out. It takes a few extra minutes but you get more sauce on each floret / less sauce on the sheet pan.

Return the pans to the oven for 15 minutes. Flip the florets (I use my fingers because it’s easier, but be careful!). Bake for 10 to 15 more minutes, or until the cauliflower is deeply brown in some spots (some charring is good) a bit crispy on the outside, and tender when pierced with a fork.

Let cool for a couple minutes, then serve with Vegan Ranch.