Cut a medium cauliflower into florets (a combo of small and medium-sized pieces that can be eaten in one or two bites). Set aside.

In a large mixing bowl mix together ¾ cup flour* (100g) with one teaspoon each of smoked garlic powder, smoked paprika, and sea salt. Stir in 1 cup buttermilk* (250ml) to combine into a thick batter. If too thick, add a bit more buttermilk to loosen the batter.

Add the cauliflower into the batter and stir to evenly coat the florets. Using tongs transfer to 2 baking trays lined with parchment paper that has been lightly coated with cooking spray. The florets should be spaced apart from each other.

Bake at 190c for 15 minutes, and then flip over the florets to cook the other side for an additional 15 minutes.

Meanwhile, stir together 1/3 cup (80ml) Frank’s RedHot sauce with 2 tbsp (30ml) melted butter* (I like to use plant-based butter for a lighter taste), ½ tsp smoked garlic powder, ½ tbsp vinegar, and a pinch of salt. 

Remove the baking trays from the oven, and baste the florets on all sides with the sauce. Put back  in the over for another 5 – 7 minutes.

Serve very soon out of the oven.

* There’s no reason why you couldn’t make these vegan and/or gluten-free.