1 head of cauliflower, chopped into florets

1.5 cup crushed gluten-free crackers (I love using Simple Mills almond flour crackers) 

For the batter:

2/3 cup gluten-free flour (I like the Bob’s Red Mill paleo mix which is almond flour, tapioca, arrowroot, and coconut flour

2/3 cup plus 2 tablespoons plain unsweetened plant milk (I love Milkadamia unsweetened (not vanilla)

1/4 cup water

1.5 teaspoon garlic powder

1 teaspoon onion powder 

1 teaspoon paprika

1/8 teaspoon turmeric 

1/4 teaspoon sea salt

Dash of black pepper

For the buffalo sauce:

1.5 cup of your favorite buffalo sauce (I love the one by Primal Kitchen) (1.5 jars primal kitchen) 

2 tablespoons vegan butter (I love Nutiva Buttery Coconut Oil or Monty’s vegan butter). 

Actions:

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl make the batter by whisking together the flour, milk, water, garlic, paprika, turmeric, and salt and pepper until very smooth. 
3. Prepare the crackers in a separate shallow bowl and crush them with a fork or potato masher. 
4. Dip each cauliflower floret in the batter with a fork, letting excess drip off before coating in the crackers on all sides. Lay on the parchment-line baking sheet, leaving space in between each floret. 
5. Bake for 25 minutes. 
6. Mix the melted butter with your buffalo sauce, then brush each floret with the sauce all over. If you don’t have a silicone brush, dip them in the sauce one at a time with fork so breading doesn’t fall off. 
7. Bake for an additional 15 minutes, then broil on high for 5 minutes. Brush with extra sauce if desired and ready to eat!