Summary

Ingredients

• 1 head cauliflower (cauliflower)
• 200 g flour, smooth
• 150 ml soy milk (soy drink) or almond milk
• 150 ml water
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon paprika powder, smoked
• Salt and pepper
• 1 tablespoon butter, vegan
• 200 ml BBQ sauce, vegan

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Instructions

1. First remove the leaves from the cauliflower and cut into bite-sized florets. Mix the flour well with milk, water, garlic powder, onion powder, paprika powder, cumin, salt and pepper until it is smooth.
2. Preheat the oven to 220 ° C (convection). Cover the baking sheet with baking paper (no aluminum foil or similar, it will stick).
3. Roll the cauliflower florets well in the batter, drain and place on the baking sheet.
4. Bake the florets in the oven for about 25 minutes, turn after 12 minutes. Be careful, keep an eye on it, the baking time may vary depending on the size of the florets.
5. While the cauliflower florets are baking, melt the butter in a saucepan, mix with the BBQ sauce and bring to the boil, then pour into a bowl.
6. When the florets are ready, take them out of the oven, turn them in the BBQ sauce and bake in the oven for another 25 minutes.
7. Before serving, turn the florets in the leftover sauce and sprinkle with a little sea salt. Serve with potato wedges and a vegan sour cream or aioli.