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Parve
Easy
40 Minutes
Diets 
If you’re serving this fresh, baking the poppers is the way to go. Otherwise, frying will help the batter retain its crispiness when it’s reheated.
2 cups Mishpacha Flour
2 teaspoons salt
2 teaspoons baking powder
1 and 1/2 cups beer
32 ounces Beleaf Frozen Cauliflower Florets, defrosted
oil spray
1/2 cup barbecue sauce, such as Gefen
1/2 cup brown sugar
1 and 1/2 teaspoons sriracha sauce
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a large bowl, whisk together flour, salt, baking powder, and beer, adding one at a time, until smooth. Stir in the cauliflower.
Remove cauliflower from batter, letting the excess batter drip off. Place on baking sheet and spray with oil spray.
Bake for 15 minutes.
In a bowl, whisk together barbecue sauce, brown sugar, and sriracha sauce. Drizzle over cauliflower. Stir lightly and return to oven for eight minutes.
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