This is a great vegan family pleaser during Super Bowl Sunday, and it scored a winning touchdown on our table. And to be completely honest, I’ve never battered anything before. I had fun putting this appetizer together for a game time snack, though you can totally make this for any get together. Just keep the batter fairly thin before dipping into the panko and bake. No frying or grease makes this a healthier snack.

You will need:

• 1-2 heads of cauliflower, florets

• 1/2 cup unsweetened nondairy milk (almond or soy work best)

• 1/2 cup water

• 3/4 cup Caulipower flour (can sub gluten-free rice flour)

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp cumin

• 1 tsp of paprika

• 1/4 tsp sea salt

• 1/4 tsp ground pepper

• 1 tbsp vegan butter

• 1 cup hot sauce

• 1 box of panko breading — I used gluten-free panko

SALT & VINEGAR SAUCE

• 1 tbsp vegan butter

• 3 tbsp apple cider vinegar

• 1 tbsp water

• sea salt, to taste

DILL RANCH DIP

• 1  cup vegan mayonnaise of your choice

• 1/8 cup non-dairy milk (cashew or almond)

• 2 tsp apple cider vinegar

• 1 tsp onion powder

• 1/4 tsp sea salt

• 1/4 tsp ground pepper

• 4 tbsp finely chopped fresh dill

• 1 tbsp finely chopped chives

instructions

1. Line two baking sheets with parchment paper and heat oven to 450°F.

2. Wash and cut cauliflower head into bite sized florets.

3. Mix all the ingredients (except vegan butter and hot sauce, you’ll add that later) into a mixing bowl.

4. The batter should be thick enough to coat the cauliflower but not too thick— If you’re using rice flour, add more liquid to make the batter thicker.

5. Dip each floret into the batter and coat evenly.

6. Dip battered floret into panko.

7. Arrange the cauliflower on the baking sheet after each dip.

8. Bake for 30 minutes until golden and crunchy looking.

9. Make ranch dip and wing sauce.

10. HOT SAUCE: melt vegan butter in a saucepan on low heat. Mix in hot sauce. Turn off the heat as it melts. Stir together and set aside.

11. SALT & VINEGAR: melt vegan butter and remove from the heat. Stir in apple cider vinegar and water. Sprinkle sea salt on cauliflower after they’ve been coated with sauce.

12. Remove cauliflower from oven and put all baked florets into a mixing bowl with the hot sauce and coat. Spread all florets coated in sauce out onto the same baking sheet.

13. Bake in the oven for 25 minutes longer, turning the florets over half way.

14. DILL RANCH DIP: whisk all the ingredients until smooth and stir in the freshly chopped dill and chives.