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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. 
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