1 bag of cauliflower florets (I get a 12-ounce bag at Trader Joe's)
1 cup rice flour
1 cup whole milk
2 tsp. garlic powder
1 tsp. salt
1 cup Panko breadcrumbs + a bit more if necessary (use gluten-free breadcrumbs if desired)
1/3 cup + 1 Tbsp. hot sauce (cayenne pepper blends are the best)
3 Tbsp. melted butter
Preheat oven to 450 degrees.
In a medium bowl, mix together the milk, flour, salt and garlic powder. Add the cauliflower to the bowl and coat with batter until every little crevice is covered. Pour the Panko breadcrumbs onto a flat plate, and one by one, dip each piece of battered cauliflower into the Panko until they're completely covered. Lay flat on a parchment-lined baking dish and bake for about 10-12 minutes until cauliflower starts to turn slightly brown (and a bit crunchy!). Take out of the oven and toss in a bowl with the butter and hot sauce until evenly coated. In one layer, place them back on the tray and cook for another 8-10 minutes until crisp and browned.
Serve with whatever type of sauce you'd like, although these bad boys are so flavorful, I don't do anything extra with them.