Ingredients

• 1 Large head of cauliflower or buy the already precut florets 2 bags about equal to a large head

For the batter:

• 1 cup almond milk
• 3/4 cup Rice  flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/8 tsp ground black pepper

For the Buffalo wings sauce:

• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup tomato paste
• 2 tbsp tamari
• 2 tbsp tahini
• 2 tsp paprika
• 3 tsp garlic powder

Instructions

• Preheat the oven to 450ºF
• cut the cauliflower head into  florets.
• Mix the batter ingredients in a bowl until well combined.
• Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.
• Bake for 20 minutes, flipping the florets over half way through.
• To make the Buffalo wings sauce you can  add them to a blender and blend until smooth.
• Toss the baked florets in the sauce,. Shake off excess and place back on the baking sheet.
• Bake for another 20 minutes or until golden brown
• Flipping the florets over half way through and make sure they are crispy.