Yield:. 1 to 2 servings (depending on how hungry you are and whether you serve anything alongside)
1/4 cup vegan mayo (I used Walton Farms no-calorie)
1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground turmeric
1/2 teaspoon sea salt
Approximately 25 cauliflower florets
Hot Chili Oil (see back below)
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Place mayonnaise in a shallow carton or bowl. Whisk together remaining ingredients except cauliflower in a small deeper carton or bowl. Add cauliflower florets about three at a time to mayo and coat well using fingers. Drop into flour mixture, shake to coat, and place a couple inches apart on lined baking sheet. Repeat with remaining florets. Bake 15 minutes, turn, and bake 15 more minutes. Serve with sauce of choice or, do as I do and dip each floret quickly into hot chili, place on serving plate, sprinkle with sliced green onion and peanuts and serve immediately with chopsticks.
Hot Chili Oil Hack: purchase a prepared product, but decant into a larger jar, and add lots more oil, 5 large cloves sliced garlic softened for 30 seconds in microwave, and salt to taste. I love a neutral oil, but, when I discovered I was out, I learned that blood orange-infused oil is absolutely lovely with the chilies.
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