Crispy Cauliflower

I think for many dishes, this use of cauliflower is a great substitute for where normally a chicken meat is used.  I am using it for the Orange Cauliflower Chicken, the General Tso’s Cauliflower, and the Cauliflower Buffalo Wings.


  • 1  head Cauliflower
  • 1 cup Flour
  • 1 cup unsweetened Almond Milk (can also use Soy Milk)
  • 2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1` tsp apple cider vinegar
  1. Preheat oven to 450 degrees.
  2. Wash and cut a head of cauliflower into bite sized chunks.
  3. Mix all batter ingredients in a large bowl.  Batter will be stiff, similar to a pancake batter or slightly stiffer.  Add water or flour to adjust if needed..
  4. Place cauliflower on parchment lined cookie sheet (if you do not have parchment paper, you can lightly coat the sheet with oil)
  5. If the bowl is large enough, just dump all the cauliflower pieces in batter and mix with your hands until fully covered. Arrange on cookie sheet
  6. Bake for 25 minutes or until edges crisp up and turn golden brown.  You want a certain level of crisp here.2016-01-28 17.08.34

That’s it!