Instructions

Preheat the oven to 450.

Combine the rice flower and water and whisk.

The original recipe called for equal parts of rice flower and water, but I found that to be a little too thin. You want the consistency to be a little on the thick side. We want the batter to form a crust like substance, so a little thicker is better.

Dredge each piece of cauliflower in the rice/water mixture and place on a greased cookie sheet (we were keeping this vegan, so any way you want to grease the sheet is fine). When they’re all on the sheets, we used two – put in the preheated oven and cook for 10 minutes. – take them out, flip them and cook another 10 minutes – if you’re using to sheet pans, rotate them.

For the sauce, the original recipe called for butter substitute – but I didn’t have that, so I used coconut oil and mixed it with sriracha.

I put them in a container, sealed and just shook. It was the fastest way to combine them.

Taking a pastry brush, I coated each piece of cauliflower with the hot sauce and then put them back in the oven for an additional 10 minutes.

When they’re done, let them sit on the sheet pans for about 15-20 minutes.

Plate and serve. And for the non vegans – we served up the last of some ranch dressing