Ingredients:

  • 1 large head of cauliflower (about 2 lbs / 900g), cut into bite-sized florets
  • 1 tbsp olive oil (15ml)
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup cornstarch (30g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp garlic powder (2.5g)
  • 1/2 tsp paprika (2.5g)
  • 1/2 tsp salt (2.5g)
  • 1/2 cup unsweetened almond milk (120ml), or other milk alternative
  • 1 tbsp apple cider vinegar (15ml)
  • 1/4 cup mayonnaise (60ml), full-fat or light
  • 2 tbsp sweet chili sauce (30ml)
  • 1 tbsp sriracha (15ml), or more to taste
  • 1 tbsp honey (15ml)
  • 1 tsp soy sauce (5ml), low sodium preferred
  • 1/2 tsp rice vinegar (2.5ml)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
  3. Bake for 15 minutes, flipping halfway through, until lightly browned and slightly tender.
  4. In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, and salt.
  5. Add the almond milk and apple cider vinegar to the dry ingredients and whisk until just combined. Be careful not to overmix.
  6. Working in batches, dip each cauliflower floret into the batter, ensuring it's fully coated.
  7. Place the battered cauliflower back onto the prepared baking sheet.
  8. Bake for another 10-12 minutes, or until the batter is golden brown and crispy.
  9. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, soy sauce, and rice vinegar. Adjust the sriracha to your desired level of spiciness.
  10. In a large bowl, toss the baked cauliflower florets with the sweet and spicy sauce until evenly coated.
  11. Sprinkle with sesame seeds and chopped green onions, if desired. Serve immediately.