This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
Some like it hot! This firey plant-based dish is inspired by Chef Lindsey Baruch's love for Nashville hot chicken. As usual, we love a vegan alternative to traditional meat-based dishes and cauliflower is an excellent substitute as it holds marinades and flavors. Adjust spice level to your liking.
- 2 heads cauliflower, torn into florets
- 1 cup Unsweetened Almondmilk Creamer
- 2 tablespoons hot sauce
- 1 tablespoon maple syrup
- 1 tsp cayenne
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp onions powder
- 1 tablespoon vegetable oil
- 1/3rd cup almond flour
- 1/3rd cup white rice flour
- 2 tablespoon tapioca powder
- Salt & pepper to taste
- spice mixture (use same measurements and spices as above in marinade) 2 tablespoons hot sauce
- 1 tablespoons maple syrup
- 3 tablespoons oil
- 1 tablespoon vinegar
- bread + pickles of your choice
Preheat your oven 350 degrees. To begin, marinade your cauliflower in the creamer, hot sauce, maple syrup, cayenne, chili powder, garlic powder, paprika, onion powder, oil, almond and white rice flour, tapioca flour and salt and pepper. Set aside for 30 minutes.
Place on a baking sheet and crisp up in the oven for 1 hour until crisp throughout and cooked inside.
In the meantime, make your sauce by mixing your spice mixture, hot sauce, maple syrup, oil and vinegar.
Remove your cauliflower and mix with your sauce. Serve with bread and pickles!