Ingredients
1 medium-size cauliflower head, cut into florets and then washed
For the Batter:
3/4 cup water
3/4 cup milk
1 cup all-purpose flour
1 teaspoon cumin, ground
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup of butter, room temperature or melted in microwave
2 teaspoon agave nectar
sliced green onions for garnish
3/4 cup red hot sauce
Preparation
- Preheat oven to 425 grades Farenheit. Line a large baking sheet with Non-Stick Aluminum Foil. Set aside.
- Use a large bowl, stir together flour and all spices.
- Use a small bowl, whisk together water, milk, hot sauce and agave.
- Pour liquid (water, milk, hot sauce and agave) over flour and spices and whisk well.
- Incorporate batter into cauliflower florets.
- Shake off the excess of dipped cauliflower florets and place them on lined baking sheet in a single layer.
- Bake for 25-30 minutes until crispy and golden brown. Remove from oven and let them cool for 5 minutes before removing from baking pan.
- Serve with hot sauce mix with honey. Garnish with green onions. Enjoy!
