Step 1

Preheat oven to 425°F/220°C. Line two baking sheets with parchment paper.

Step 2

Mix the plant-based milk, water, flour, garlic powder, and paprika in a bowl. Stir to combine. Assess the batter. It should be thick, but not too thick. If it's too runny, add a tablespoon more flour. If it's too thick, add a tablespoon more flour.

Step 3

Dip the cauliflower florets into the batter, let excess drip off over the bowl, and then place on prepared baking sheets. Repeat until all the cauliflower is coated and in a single layer on the baking sheets.

Step 4

Bake for 10 minutes, remove from the oven and use tongs to flip each piece. Bake for another 10 minutes, until golden brown and crispy.

Step 5

In a microwave-safe bowl, combine the hot sauce with the coconut oil. Microwave for 10 to 30 seconds until the coconut oil begins to melt. Stir together.

Step 6

Once the cauliflower is done, remove it from the oven and set aside until the pieces are cool enough to handle. Or use tongs to dip the cauliflower pieces in the prepared hot sauce.

Step 7

Return the hot sauce-coated florets to the original baking sheet and return to the oven. Bake for another 20 minutes.

Step 8

Serve with Ranch Yogurt Dip and celery sticks.