- 1 head of cauliflower
- 1/2 cup of plant-based milk (I used coconut)
- 1/3 cup of gluten free all purpose flour
- 2 teaspoons of oil
- 1 garlic clove, minced
- 1 1/2 tablespoons of nutritional yeast
- Salt/pepper to taste
Preheat your oven to 425℉ (218℃).
Cut the stem and leaves off of your cauliflower. Cut into florets.
In a large mixing bowl, combine all ingredients except for your cauliflower. It should be a medium-slightly thick batter. If too thick, add a little bit of water. If too thin, add more flour. Put your cauliflower in and toss to coat evenly. Transfer to a baking tray and bake until the cauliflower is soft enough to be poked with a fork, and the outside is a little crispy. Enjoy!