By HOME-COOKED ROOTS
Prep Time: 20 Min
Cook Time: 50 Min
Prepare the batter. In a large mixing bowl with a lid, whisk together the all-purpose flour, plant based milk, garlic powder, salt and pepper to make the batter.
Coat the cauliflower. Add the cauliflower florets to the batter, add the lid, and shake well until the florets are covered evenly in batter.
Coat cauliflower in breadcrumbs. In a second large mixing bowl with a lid, add half breadcrumbs. Transfer the battered cauliflower into bowl and sprinkle with remaining half of breadcrumbs. Add the lid and shake until all florets are well coated in bread crumbs.
Bake. Divide the breaded cauliflower florets between two baking sheets. Make sure they are spaced out enough to allow them to crisp up. Bake for 25 minutes.
Coat in buffalo sauce. After 25 minutes of baking, carefully transfer the florets back into your large mixing bowl that you used for the breadcrumbs (does not need to be clean) and add the buffalo sauce mixture.
Bake once more. Transfer florets back to your baking sheets and bake again for another 25 minutes.