1.   Preheat your oven to 450 F or approximately 230 C. Line a baking sheet with parchment paper and spray or brush the parchment paper with oil. Set aside

2.   Cut the cauliflower head into florets of about the same size. Set aside

3.   Make the batter in a large mixing bowl by whisking together the coconut flour, garlic powder, onion powder, paprika and salt. Pour in 1 cup of water, stir to make a batter, which should be about the consistency of slightly runny pancake batter. Add more water as needed to thin out the batter if mixture is too thick

4.   Stir the batter in the bowl again, before tossing about half of the cauliflower florets into the batter. Toss to ensure each floret is well coated. Add the rest of the florets to the batter and toss very well, making sure that all the florets are coated with the batter. Toss several more times to use up all the batter at the bottom of the bowl

5.   Place the coated florets onto a wire rack that is place over a baking sheet. Arrange the florets in a single layer and not touching. Bake in the middle position of the oven for 15 – 20 minutes or until florets are golden

6.   In the meanwhile, prepare the Buffalo Sauce glaze by combining the melted butter and hot sauce, stirring well

7.   Remove the baking sheet from the oven and then brush the Buffalo sauce glaze evenly over the partially roasted battered cauliflower florets. Repeat with a second coat of glaze to use it all up. Return the tray to the oven and bake for about 5 minutes. Remove from oven and let florets cool before serving

8.   Serve with celery and blue cheese dip, or a dip of your choice. Enjoy!