Preheat: Oven to 450°F. Line a rimmed baking sheet with parchment paper.
Mix together: In a large mixing bowl, combine the flour, water, garlic powder, and salt. Whisk until smooth and well combined.
Dip: Cauliflower pieces in the batter, making sure each piece is well coated, and arrange on the prepared baking sheet.
Bake: For 15 minutes, turning the pieces over halfway through the baking time.
Meanwhile, in another large bowl, stir together the oil and hot sauce.
When the cauliflower is done, transfer the pieces to the bowl with the sauce and toss well.
Place coated cauliflower back on the baking sheet and bake for 25 minutes, or until crispy.
Let cool slightly. Serve the cauliflower with the dipping sauce.
CASHEW RANCH DIPPING SAUCE
Place the cashews in a medium bowl. Pour 2 teaspoons of the lemon juice over the top. Add enough water to cover by a few inches. Let soak 2 hours, then drain and rinse well.
In a food processor: Combine the cashews, ¼ cup water, dillweed, garlic powder, paprika, the remaining 2 teaspoons lemon juice, and salt and pepper to taste. Process until smooth and creamy. Scrape down the sides as needed. Store in the refrigerator until ready to use.
Gluten Free. Vegan. Dairy Free.
To make the cashew cream even smoother, double the recipe and use a blender on high. Add more water as needed to encourage blending.