1 head cauliflower, torn into bite-size pieces
1 cup cassava flour
~ 1 cup water
1 tsp. garlic powder
1/2 tsp. salt
2/3 cup hot sauce
Preheat oven to 450F.
In a medium-sized bowl, gently whisk together cassava flour, water, garlic powder and salt. You may need to add more water to get a dippable consistency; aim for something resembling thick pancake batter.
Roll cauliflower into the batter a few pieces at a time, making sure to coat each piece completely. I use my hands for this to ensure a nice, even coat is applied to each piece. Place the battered cauliflower on a parchment paper lined baking sheet, or use a silicon mat for a non-stick surface. Bake for approximately 15 minutes, tossing halfway through.
In the meantime, add the hot sauce in a large bowl. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture until all pieces are well coated. Return the cauliflower to the baking sheet and bake an additional 15-20 minutes or until slightly crispy.
Resist temptation and let the cauliflower cool for 15 minutes before serving, lest you burn your tongue and expose your raw tongue flesh to scalding capsaicin. Serve with your favorite dairy-free creamy dip or dressing (Tessame’s Creamy Ranch is delightful!)