Eat • Move • Roam • Vegan

Ingredients

• 1 head cauliflower or 1 bag cauliflower florets
• 1/2 cup flour (tapioca flour works well)
• 1/2 cup water
• 1 tablespoon olive oil
• 1 tablespoon garlic powder
• 2/3 cup hot sauce (Frank’s Red Hot or Texas Pete work well; use less for milder cauliflower)
• 2 tablespoons vegan butter, melted (Earth Balance works well)
• Ranch for serving (Follow Your Heart or homemade)
• Diced celery and carrots, for crunch

Instructions

1. Preheat oven to 420°F. Lightly grease a baking sheet with vegan butter.
2. Divide cauliflower into bite-sized chunks/florets.
3. In a large bowl, combine flour, water, olive oil and garlic powder until well combined. Add cauliflower and gently toss to coat each piece evenly.
4. Transfer coated cauliflower to the prepared baking sheet and bake 15–20 minutes, turning once halfway through cooking time.
5. While that cooks, use the same large bowl to combine hot sauce and melted vegan butter.
6. Remove cauliflower from the oven, toss in the butter/hot sauce mix, return cauliflower to the baking sheet and bake an additional 20–30 minutes. At the end, you may switch the oven to broil for 3–4 minutes to crisp up the cauliflower.
7. Remove from oven, plate it, drizzle ranch over the florets, then top with diced celery and carrots.