Preheat oven to 350° F (175°C). Grab a pan and line with parchment paper (this makes for a quicker clean up and helps prevents sticking of the cauliflower). Set aside
Mix flour, garlic powder, onion powder, and sea salt together in a bowl large bowl. Mix together until batter is smooth. Pour water in slowly to get the right amount of thickness to the batter. You want it slightly runny but not to runny that it does not coat the cauliflower.
Add your cauliflower to batter fully coating each floret. Do this for all your cauliflower pieces and spread onto the baking sheet. Bake in oven for 20 minutes until lightly browned.
Once cauliflower is baked, remove from oven but KEEP OVEN ON. Grab a small pot and melt butter your vegan butter over medium high heat for a few seconds. Remove from heat and pour your hot sauce into the pan. Mix with butter until fully combined.
Pour hot sauce butter mixture over cauliflower fully coating it or brush each piece with hot sauce mixture. Make sure you fully use all the sauce.
Put back in oven for about 10 more minutes until it starts to browned and sizzle (and smell good too!) . Remove baking sheet from oven and allow the cauliflower to cool for 5 to 10 minutes. Serve immediately with your favorite vegan ranch dressing!
FLOUR. Chickpea flour has a more thicker coating. If you have no gluten allergies substitute with spelt flour instead (or any flour of your choice). Any flour will do. Spelt flour gives it a more crisper coating. I have tried this recipe with both flours and like them both.
CAULIFLOWER. To save time, I used pre cut cauliflower but a small head of cauliflower will work also. You will naturally have to cut it into pieces yourself.
SUBSTITUTIONS AND ADDITIONS. You can get creative with this by adding breadcrumbs or no breading at all. I seen some even add cornflakes as a breading. Instead of buffalo sauce, try this with barbecue sauce.