1 head of cauliflower (approx. 4-5 cups of florets)
For the Batter :
3/4 cup water
3/4 cup all-purpose flour (can sub gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
dash of Frank’s Hot Sause
For the Buffalo Sauce:
1/4 cup Frank’s Wing Sauce
3 tbsp sated melted butter
Preheat the oven to 450 degrees.
Line a baking sheet with tin foil and spray with non-stick spray and set aside.
Wash your head of cauliflower and cut into pieces.
In a medium bowl, mix together the batter ingredients. It will be fairly thick.
Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
Bake for about 15 minutes until the batter just hardens.
In a small bowl, mix together the buffalo sauce ingredients.
Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.
Put back into the oven and bake for a few more minutes , until the sauce has mostly dried and the cauliflower is crispy.
Remove from the oven, let cool, then enjoy! We dipped ours in Ranch dressing.