Step 1

Preheat oven to 350F/177C. Break cauliflower into bite sized florets. Line a baking sheet with parchment paper or a silicone baking sheet.

Step 2

To a small bowl, add 2 tbsp vinegar to 11/4 cup plant milk. Stir. Set aside. This is vegan buttermilk.

Step 3

In another bowl, whisk together flour, paprika, garlic powder, onion powder, sea salt and black pepper.

Step 4

Add vegan buttermilk and stir until smooth.

Step 5

Add barbecue sauce. Stir thoroughly. This is your batter.

Step 6

Measure bread crumbs and put into separate bowl. This is your breading.

Step 7

Using tongs, dip each floret into the batter bowl. Then, dip into breadcrumb bowl and, with your hands, coat evenly with bread crumbs. Place florets on lined baking sheet and bake for 30 minutes, turning at the half-way mark.

Step 8

Combine all sauce ingredients in large bowl. Stir thoroughly.

Step 9

Remove bites from oven. Place in sauce bowl and with your hands, make sure each floret is coated with sauce.

Step 10

Increase oven temperature to 400F/244C. Place florets back on baking sheet and bake for 15 more minutes or until bites are crispy and golden. Turn half-way through if necessary to prevent burning.

Step 11

Remove from oven. Allow to cool for 10 minutes before serving with side of dipping sauce.