1 head of cauliflower approx. 4 cups of florets
1 cup water
1 cup chickpeas flour
1 cup of gluten free bread crumbs (optional)
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp of paprika
1/4 tsp salt
1 cup red hot sauce
1 tbsp vegan butter
Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.
Wash and cut cauliflower head into bite-sized pieces..
Mix the water, flour, and spices in a medium mixing bowl. Mix until the batter is thick and is able to coat the cauliflower without dripping. Add flour if necessary for consistency.
Dip the cauliflower in the batter. Shake off excess batter. THIS IS OPTIONAL for extra crispiness coat with bread crumbs. Lay the cauliflower single layer on the baking sheet.
Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.
While the cauliflower is baking, prepare your buffalo wing sauce. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
Once the cauliflower is done its first bake , remove them from the oven and add sauce and toss to coat evenly. Return to the oven and bake for another 10-15 minutes or until reached desired crispness.