Cauliflower florets get dunked in a simple flour-and-spice batter, then baked until the edges turn lightly golden and set. A warm toss in hot sauce brightened with maple and garlic powder gives every piece that classic tangy, savory kick, and a second short bake caramelizes the sauce into sticky, crisp-edged perfection. Fresh parsley and crunchy celery sticks round out the platter for a snack that's messy in the best way. Since the whole dish is built on vegetables and pantry staples rather than any meat or poultry, it's an easy win for a vegetarian spread — game day, movie night, or just a craving for something spicy and satisfying. Serve it straight off the sheet pan while it's hot and crackly for the best bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, and salt until a smooth, thin batter forms — it should coat the back of a spoon but still drip off easily.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_4ba9e8c4-c899-4742-93b0-4593cec5857b.png)