Rinse cauliflower and divide into florets, then blanch in boiling hot water for 5 minutes and drain.

Mix together 2 cups flour, 3 ½ cups dairy free milk, 1 tsp salt and ½ tsp baking powder in a bowl. 

Coat all of your florets with this mix then place them on a non-stick baking sheet and into the oven at 400F for 25 minutes then flip your pieces and let them bake for another 30 minutes or until desired crisp.

Into a pot set at medium heat melt 2TB of dairy free butter, add in the remaining sauce ingredients. 

Bring to a light boil and mix until sauce is reduced and has a sticky consistency.

Turn the stove off, let your sauce cool for 3 minutes then coat all your florets with this sauce and done.