Method
Preheat the oven to 425 Degrees. Line a large baking sheet with parchment
paper and set aside. Cut the cauliflower into small florets.
In a large bowl, whisk together the chickpea flour, salt, pepper, and water. Once the batter is smooth and slightly thick, transfer all of the cauliflower florets to the bowl. Using a spatula, toss the cauliflower until every floret is evenly coated in the batter.
Transfer each coated floret to the prepared baking sheet, giving each floret a nice cushion of space. Once you’ve transferred all of the cauliflower to the baking sheet, slide the baking sheet into the oven and set a timer for 20 minutes.
While the cauliflower does its first bake, you’re going to make the spicy sauce that will coat the cauliflower in the second bake. Clean and wipe out the large bowl you just used for the batter. In this bowl, whisk together the Guntur Sannam Hot Sauce, grapeseed oil, and maple syrup.
Once the timer goes off, remove the cauliflower from the oven. The batter coating each floret should be slightly dried, firm, and golden. Transfer all cauliflower florets to the large bowl with the Guntur Sannam Hot Sauce mixture. Toss to evenly coat in the sauce.
Transfer the coated florets back to the baking sheet, spreading them out as much as you can. Slide the baking sheet back into the oven and bake for an additional 25 minutes, or until the bottoms of the florets are deep golden brown and crisp.
Serve the spicy cauliflower bites with the dipping sauce of your choice and some chopped cilantro on top.
Tips
For a quick dipping sauce, I just stirred together some coconut milk-based yogurt with a big spoonful of Mango Chutney, leaving big swirls of the chutney on top.
I have had success substituting white rice flour for the chickpea flour in this recipe.
You can season the chickpea flour mixture with whatever spices you enjoy. I find the Guntur Sannam Hot Sauce to be flavorful enough on its own, though!
