Gluten Free: Use GF flour and GF corn tortillas. Note: you may need a few more tablespoons of milk to get the right consistency for the batter when using GF flour.

Vegan: use non-dairy milk and skip the sour cream in the sauce.

Cauliflower Pro Tip: It helps if you have a greased wire rack to bake the cauliflower on – this allows excess batter to drip down and promotes crispiness. 👍🏼 But it works fine without, too.

Notes about texture: The texture as written is pretty firm and crispy, but not deep-fried-level crispy. Not surprisingly, you’d have to deep fry to achieve that. Which you could totally do! Here’s a recipe with a deep fry batter that I’d recommend if you want to spend the time doing that (it’s delish). But to me, this is a really great middle-of-the-road alternative that is a) much easier, b) healthier, and c) still really tasty!