Step 1

Preheat the oven to 450°F

Step 2

Line a rimmed baking sheet with foil and place a roasting rack on top of the foil

Step 3

Whisk together the chickpea flour, granulated garlic, granulated onion, cayenne pepper, salt and pepper in a large bowl

Step 4

Whisk in the buttermilk to form a thick batter

Step 5

Add the cauliflower florets and mix until well coated

Step 6

Place the panko in another large bowl, add the battered cauliflower and toss to coat

Step 7

Lightly spray the roasting rack with oil, spread the cauliflower evenly over the rack, then lightly spray the cauliflower with oil

Step 8

Bake until the cauliflower is tender and the panko is browned on the edges, 25 to 30 minutes

Step 9

(Insert a toothpick into the cauliflower to test how tender it is

Step 10

)  Meanwhile, make the Buffalo sauce

Step 11

Warm the hot sauce and coconut oil in a small bowl in the microwave or a small pot on the stove

Step 12

Whisk until combined

Step 13

For the ranch dipping sauce, in a small bowl, mix together all of the ingredients

Step 14

When the cauliflower is ready, transfer the pieces to a serving platter and drizzle about half of the Buffalo sauce on top

Step 15

Serve immediately with ranch dipping sauce and more Buffalo sauce on the side