Preheat oven to 450° Line a baking sheet with foil and spray with cooking spray
In a large bowl, whisk together the chickpea flour, paprika, garlic powder, onion powder, salt and pepper.
Add the water to the flour mixture and whisk until you have a smooth batter
Add the cauliflower florets to the batter and stir gently until all of the pieces are coated
Shake off excess batter before placing each coated cauliflower floret onto the prepared baking sheet, leaving space between them.
Bake for 30 minutes, turning halfway through, or until batter is crisp on both sides
Combine hot sauce and coconut oil in a large bowl. Add cauliflower to the bowl and toss gently to coat with sauce.
Return the sauce coated cauliflower to the baking sheet and bake for about 15 minutes, or until they're just starting to brown.
Serve right away, with ranch, or your favourite dipping sauce, and raw veggies.
Use foil to line your baking sheet for easy cleanup. Most parchment papers are not safe in oven temperatures above 420°.Spray the foil-lined baking sheet generously with cooking spray, or coat it with vegetable or coconut oil to prevent sticking.This isn't a make-ahead recipe, so be sure to enjoy them right away after baking.