Preheat your oven to 425˚F and line a large baking sheet with foil. Next, place either a baking rack or a stainless steel cooling rack on top of the lined sheet and set aside. Thoroughly mix together your choice of gluten-free flour, paprika, salt, black and cayenne pepper in a large bowl. Add the unsweetened oat milk and stir together, creating a batter.
Once the batter is ready, add the cauliflower florets to the bowl and toss them until each piece is fully and evenly coated. This can also be done by placing the batter and cauliflower in a Ziploc bag and shaking it vigorously.
Assemble the cauliflower pieces on your chosen rack, making sure they are spaced without touching each other. Cook for 24 minutes, flipping the cauliflower florets half way through to ensure even cooking.
While the cauliflower is roasting, begin making the sauce. Melt your butter alternative in a medium sized
saucepan on the stove over medium-low heat. As the butter is melting, whisk in the hot sauce, apple cider vinegar, garlic powder, onion powder, cumin, dry mustard powder, and salt. When everything is fully blended, remove the mixture from the heat and set it aside.
Once the cauliflower is out the oven, place it in a clean mixing bowl. Use as much sauce (half or more) as you need to coat the florets thoroughly. Return them to the oven for 12 more minutes, flipping them once more half way through the cook time. When they are fully glazed, place them on the serving dish of your choosing. Serve immediately with slices of celery, vegan blue cheese dressing, and any remaining buffalo sauce.
