Buffalo Cauliflower:

• 2 medium heads cauliflower, split into medium-sized florets
• 1 cup flour (use gluten-free flour, such as sorghum or rice to make this recipe gluten-free)
• ¾ teaspoons garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt (optional)
• 1 cup water
• 2 teaspoons white vinegar
• 2 tablespoons extra virgin olive oil
• 2-4 tablespoons hot sauce (based on your preference for spiciness)
• 2 tablespoons sweet chili sauce or ketchup

Vegan Ranch Dip:

• ½ cup vegan light mayonnaise (make your own vegan mayo here)
• 1/3 cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
• 1 teaspoon white vinegar
• 1 clove garlic, minced
• 3 tablespoons assorted freshly chopped herbs (i.e., dill, basil, oregano, chives, parsley, cilantro, tarragon)
• ¼ teaspoon paprika
• Pinch salt (optional)

Garnish:

• 4 stalks celery, sliced into sticks (keep leaves on for a pretty garnish)