Recipe by Sarah Maser. Submitted originally for Pennsylvania Vegetables: A Collaborative Book of Recipes and Resources (page 41).


  • 1 large head of cauliflower
  • 1/4 cup + 2 tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. onion powder 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. smoked paprika
  • Fresh ground black pepper to taste
  • 1/2 cup flour or 1/3 gluten free flour alternative
  • 1/2 cup non dairy milk
  • 1 cup breadcrumbs or gluten free bread crumbs
  • 8 oz. Christina Maser Co. Jim’s Red Hot Sauce or Golden Hot Sauce 


  1. Preheat oven to 425.
  2. Cut cauliflower into bite sized pieces. Place in a large bowl.
  3. Drizzle cauliflower with the 2 tbsp. of oil and flour/gluten free flour alternative. Toss to coat.
  4. Add the non dairy milk and breadcrumbs. Toss to coat.
  5. Arrange in one even layer in a baking dish with a little space in between the pieces. For optimal crispiness, don t overcrowd the dish. Use a second dish if necessary.
  6. Bake for 25 minutes.
  7. Meanwhile, stir together the remaining 1/4 cup oil with hot sauce in a large bowl.
  8. Carefully remove cauliflower from the oven and toss with oil/hot sauce mixture.
  9. Return to the oven and bake for another 15 minutes.
  10. Serve with carrot sticks, celery sticks, and dairy free dipping sauce of your choice. 

Sign Up For Our Newsletter

Follow PA Veggies