- 1 head of cauliflower, cut into bite sized pieces
- 3/4 cup of gluten free flour
- 1/4 cup of cornstarch
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of smoked paprika
- 1/2 cup of almond milk
- 1 tbsp of apple cider vinegar
- 2 tbsp of olive/avocado oil
- 3/4 cup of primal kitchen buffalo sauce

1. Preheat the oven to 450 and prepare a baking sheet with parchment paper. Prepare the air fryer basket as needed with parchment paper if you choose to air fry instead.
2. Cut the cauliflower into bite sized pieces, set aside
3. Whisk the dry ingredients together
4. Add in the almond milk as well as the apple cider vinegar & olive oil
5. Mix the batter until you. have a smooth pancake batter consistency. If it seems to thick or to thin, adjust the flour/milk. Gluten-free flours all react differently but my favorite is the Bob's Red Mill GF Baking Flour.
6. Add the cauliflower to the wet batter and coat each piece well with the batter.
7. Place each piece onto a baking tray, making sure there isnt to much batter on the tray and each piece is spaced evenly.
8. Bake or air fry 15-20 min or until golden brown, flip and bake for another 5 min.
9. Pour the hot sauce over the cauliflower and toss with tongs to coat each piece.
10. Return to the oven and cook for another 5-10 min. The multiple trips to the oven really help to making it crispy, so be patient.
11. Enjoy!