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Export 18 ingredients for grocery delivery
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
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