1 head of cauliflower (approx. 4-5 cups of florets)
1/2 C unsweetened non-dairy milk (almond or soy work best)
1/2 C water
3/4 C all-purpose flour (can sub gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp earth balance buttery spread
1 C frank's red hot sauce 
Line baking sheet with parchment paper and preheat your oven to 450 F.
Wash and cut cauliflower head into bite sized pieces.
Mix all the ingredients (minus the earth balance and hot sauce) into a mixing bowl.
Coat each piece in the mixture evenly.
Lay them on parchment lined baking sheet evenly spread without crowding.
Bake for 25 mins, flipping halfway through.
While the florets are baking make the sauce by heating up the earth balance in a small sauce pan until melted then add in hot sauce. Stir together and set aside.
Toss the florets in a bowl with the sauce then place them back in the oven for another 25 mins, flipping halfway through.