Blanch the cauliflower florets for 1 minute in boiling hot water, then cool them down in ice water.
Combine the flour, garlic powder, sweet paprika powder, and smoked paprika in a big bowl.
Add slowly the plant-based milk while stirring until the batter is thick.
Dip the cauliflower florets into the batter, then cover them with cornbread crumbs.
Place the cauliflower florets on a baking sheet.
Bake for about 20minutes – until the crust is golden and crunchy.
Video
Notes
You can add more spices and herbs to the batter according to your taste. Serve with barbecue sauce or soyanaise.See the original recipe at Foodly Doodly Doo.