For 5-6 people as an appetizer
1/2 cup all purpose gluten free flour
3 tablespoons arrowroot powder or tapioca
2 teaspoons salt
2 tablespoons egg replacer
1/3 cup water
2 teaspoons apple cider vinegar
1 cup gluten free panko
1 cauliflower, cut into florets
1/2 cup Buffalo sauce
2 tablespoons coconut oil
2 teaspoons apple cidar vinegar
2 teaspoons Maple syrup
Turn the oven on to 400 degrees F.
Boil florets for 4 minutes, drain, pat dry.
Mix the flour, salt, and arrowroot into 1 bowl.
Mix the egg replacer with the apple cider vinegar, and water. Adding a little water at a time as the mix gets thicker to keep it thin throughout the battering process.
Add the panko into another bowl.
Dip each cauliflower floret into the flour-shaking off excess, then the egg water, then the panko.
Put on parchment paper
Bake at 400 for 12 minutes, flip, 12 more minutes
Make the sauce:
Heat all ingredients together and whisk until thickened.
Mix the florets in the sauce and serve