00:02These Nashville Hot Cauliflower Bites are about to become your new obsession.
00:08Crispy, fiery, and so addictive you'll forget they're actually vegetables.
00:13The magic happens in two stages.
00:15First you get that perfect crispy on the outside, tender on the inside texture from the batter and initial bake.
00:21Then you toss everything in that signature Nashville hot sauce that's equal parts smoky, spicy, and slightly sweet.
00:27For the cauliflower, use one medium head of cauliflower chopped into florets.
00:33For the batter, use one-third cup of non-dairy milk, one teaspoon of hot sauce, half a teaspoon of garlic powder, half a teaspoon of onion powder, half a teaspoon of salt,
00:43one-quarter cup of all-purpose flour, three tablespoons of cornstarch, half a teaspoon of baking powder, and one teaspoon of oil.
00:51For the Nashville hot sauce, use one tablespoon of oil or vegan butter, half a teaspoon of cayenne pepper,
00:58one teaspoon of black pepper, one teaspoon of sugar or maple syrup, one teaspoon of sweet paprika,
01:05two tablespoons of hot sauce, half a teaspoon of garlic powder, half a teaspoon of poultry seasoning,
01:10one tablespoon of vinegar, and one tablespoon of water.
01:15Preheat oven to 425 degrees Fahrenheit.
01:17Chop cauliflower into florets.
01:20Line a baking dish with parchment.
01:22Whisk the batter ingredients quickly as it thickens fast.
01:25Coat the cauliflower in the batter.
01:27Bake for 25 minutes until golden.
01:30Whisk sauce ingredients.
01:31Cool cauliflower, then toss in hot sauce.
01:34Return to oven for 15 minutes at 400 degrees Fahrenheit.
01:38Serve with vegan ranch and pickles.
01:40For gluten-free bites, utilize rice flour.
01:43Pat the cauliflower dry before battering for the best results.
01:46Double baking ensures the perfect texture.
01:49Adjust cayenne for milder heat.
01:51These vegan dairy-free bites can last three days refrigerated, and the sauce keeps for a week.
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