Step 1

Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Prepare the cauliflower by washing it and chopping it into 1.5-2-inch florets.

Step 2

In a large mixing bowl, combine the almond flour, tapioca flour, paprika, garlic powder, salt and pepper. Pour in the unsweetened nut milk and whisk the mixture together until it is uniform with no clumps of flour.

Step 3

Toss the cauliflower florets in the batter to completely coat them. Place in a single layer on the baking sheet, leaving a bit of space between each one.

Step 4

Bake the cauliflower for 15 minutes, then remove from the oven and brush with the buffalo sauce to completely cover each floret.

Step 5

When the cauliflower is covered in buffalo sauce, place the baking sheet back in the oven for 15-20 minutes, until it is crisp and beginning to brown.

Step 6

For best results, serve immediately with ranch and celery sticks. To reheat, bake on 425 degrees for about 10 minutes.