Step 1

Melt the vegan butter in a saucepan or in a microwave.

Step 2

Add the hot sauce, garlic powder, and salt.

Step 3

Stir with a whisk until hot sauce and butter are completely mixed.

Step 4

Wash the head of cauliflower under running water then shake the water off of it.

Step 5

Cut the cauliflower florets off the head of cauliflower and into bite-sized pieces removing the large stem in the center of the head.  (Try to keep the pieces a similar size, so they cook at the same rate).

Step 6

Put the dry ingredients in a medium-sized mixing bowl (Flour, corn starch, salt, onion powder, garlic powder, turmeric, baking soda, and baking powder) and give them a stir.

Step 7

Pour in the water and stir the batter until it becomes a smooth paste.

Step 8

Put the cauliflower pieces into the batter and toss until well coated.

Step 9

Heat oil to 334°F (168°C)°.

Step 10

Use tongs to pick up the pieces of coated cauliflower and place them into the hot oil.  (It will bubble and spatter so stand back).

Step 11

Allow to cook in the oil for 2-3 minutes until the bubbling slows down and the cauliflower nuggets are golden brown.

Step 12

Immediately remove from oil with tongs or a slotted spoon and place on a paper towel-lined plate.

Step 13

Arrange on a serving plate and serve hot with buffalo sauce drizzled on top or on the side and vegan blue cheese dressing or vegan ranch!