- ½ cup gluten-free baking flour
- ¼-½ cup water
- ½ teaspoon garlic powder, or to taste
- 1 head cauliflower
- 1 tablespoon vegan butter
- ¼ cup Sriracha
- 1 teaspoon lemon juice
- salt and ground black pepper to taste
Preheat oven to 450 degrees F and line cooking sheet with silicone baking mat or parchment paper. Cut or tear washed and dried cauliflower into bite sized pieces and set aside.
In a medium sized bowl, mix flour, garlic powder, and salt & pepper with a whisk. Add water until batter is smooth but not too runny. Coat cauliflower in batter and place on baking sheet.
Bake in oven for 20-25 minutes, or until cauliflower is lightly browned. Melt butter in a small saucepan over medium heat. Add Sriracha and lemon juice and mix until smooth. Dunk or brush Sriracha mixture over each cauliflower bite.
Bake coated cauliflower for another 10-15 minutes until browned and slightly crispy. Remove sheet from oven and allow to cool for 10-15 minutes.
Bites will keep in the refrigerator for 3-5 days though are best when enjoyed right away!