Use any flour and any milk that you prefer. Make it vegan with nut milks, gluten-free with nut flours and tortilla chip crumbs. Just whisk the flour and milk together until the batter has the consistency of pancake batter.
Course: Side Dish
Author: A. JoAnn
3-4cupscauliflower, cut in pieces
⅓cupcoconut flouror whatever flour you prefer
¾cupmilkcan also use nut milk
1cupbread crumbspanko crumbs are crunchy
5-6spraysolive oil spray
½cuptraditional cayenne pepper sauceor sauce of your choice
Wash, trim, and cut cauliflower into bite-size piece.
Line a baking sheet with foil. Spray the foil with olive oil spray. Preheat oven to 400 degrees F.
Mix flour and milk until you get a good, pancake-like consistency. You may need to add more flour or milk. (This recipe uses coconut flour.)
If you are seasoning the bread crumbs rather than using sauce, add the seasonings to the bread crumbs now.
Dip cauliflower into batter, then into bread crumbs. Place on cookie sheet. Sprinkle each bite with salt and pepper.
Spray each bite with a bit more olive oil spray.
Bake at 400 degrees for 10 minutes. (or 20 minutes total for the "no sauce" version). Remove from oven.
If you are using sauce, dip each cauliflower bite into the sauce of your choice, then return to baking sheet. Bake an additional 10 minutes.