Preheat the oven to 450 degrees F.
Remove the outer leaves from cauliflower and discard. Cut the cauliflower into florets and set aside.
In a medium-size bowl, combine the flour, water, hot sauce, garlic powder and salt. Whisk together until smooth.
Toss the cauliflower florets into the batter, making sure to coat each piece completely, then place the battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through.
While the cauliflower is cooking, combine the melted butter, hot sauce and vinegar in a large bowl. When the cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place the cauliflower back on the baking sheet and cook for an additional 15 minutes until it becomes crispy. Allow the cauliflower to cool for 10 minutes before serving.
To make the dip, mix together the yogurt, green onions and lemon juice. Pour into a small dipping dish.
Serve the crispy cauliflower with celery sticks and dip.
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