First, preheat your oven to 450 degrees. Next, line a baking sheet with parchment paper. Set it aside for now. No parchment? No prob. Any nonstick baking sheet will do as is.
In a large mixing bowl, prepare the BATTER by mixing all five ingredients together. Then, add the cauliflower to this bowl and stir well, ensuring that all florets are evenly coated with batter.
Then, spoon out the coated cauliflower onto the parchment-lined baking sheet (leaving as much batter behind as possible) and bake in your preheated oven for 15 minutes.
In the meantime, rinse and dry that large bowl and then use it to prepare the RED BUFFALO SAUCE by stirring together all six ingredients.
Once the 15 minutes of roasting has completed, return the cauliflower to the bowl containing the RED BUFFALO SAUCE, gently stir to coat, and then return the cauliflower to the baking sheet. Roast for an additional 15 minutes.
Once the cauliflower is done roasting, allow it to rest on the baking sheet for 2-3 minutes before transferring to your serving vessel of choice.
To make the VEGAN RANCH dip, simply mix together the listed ingredients in a small bowl and then place it in the fridge until you're ready to serve it with the Roasted Buffalo Cauliflower. (BTW - this doubles as a vegan ranch salad dressing!)