Ingredients:

1 head cauliflower
neutral oil
1 cup rice flour
1/2 cup cornstarch
1/2 teaspoon chili powder
1 cup vegetable stock or water
1 teaspoon soy sauce or tamari
1/3 cup of Earth Balance Margarine
2/3 cup of Frank's Red Hot Sauce (or other cayenne pepper sauce)

Directions:

Cut the head of cauliflower into bite sized florettes.

Combine rice flour, cornstarch, chili powder, vegetable stock and soy sauce in a medium bowl and whisk until smooth.

Heat a deep skillet over medium-high heat. Add about 1/4 inch oil in the bottom. When the oil is hot, begin dipping pieces of the cauliflower into the batter, allow the extra batter to run off and then place the florets into the hot oil. Continue adding pieces until you have a full layer in the pan. Fry on each side for 2-3 minutes until crispy all over and then transfer to a paper towel lined plate. Be sure to stir the batter between batches, add more oil to your pan if needed and continue cooking the remaining pieces.

Melt the Earth Balance in the microwave and then mix with Frank's Red Hot Sauce.

Toss the cauliflower in the hot sauce mixture. Serve immediately

Notes:

This is a light and crispy batter which I prefer over a heavier batter.