Ingredients:
1 head cauliflower
1/2 cup gluten-free flour
1/2 cup almond or cashew milk
1 tsp smoked or regular paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Favorite sauce (BBQ, Buffalo, Honey Garlic, Sriracha Mayo, etc.) *Thick sauces work the best.
Dipping Sauce (Ranch, Blue Cheese, Zesty Ranch, etc.)

Directions:
1. Preheat the oven to 425 degrees F
2. Whisk all ingredients together until there are no clumps.
3. Break up cauliflower into bite-sized florets. (See Notes)
4. Dip the florets into the batter and place on baking tray lined with parchment paper. (See Notes)
5. Bake for 20 minutes (My oven is so bad so if yours stays at a good temp, maybe keep an eye on them and possibly do less time so they don’t burn).
6. Dip cauliflower florets into your chosen sauce(s). Place back on the tray and bake for another 10 minutes. Remove from oven and cool for a minute. Enjoy!

Notes:
*Don’t make the florets too small or they will be a pain to deal with, and super big pieces won’t get crunchy.
*Try not to have too much excess batter because it will drip onto the tray and you’ll just be biting into flour when they’re done baking. Also, if you put the florets too close together on the baking sheet, they will steam in the oven and never get crunchy, so make sure they are spread out.