Cauliflower Buffalo Wings with Cashew Ranch Dipping Sauce

For the cauliflower buffalo wings: Combine 1/2 cup gluten-free all-purpose flour, 1/2 cup water, 1 teaspoon garlic powder, and 1/2 teaspoon sea salt in a bowl to create a batter. Dip cauliflower florets into the batter and coat them well. Line a baking sheet with parchment paper and arrange the coated cauliflower. Bake at 450°F (232°C) for 15 minutes, flipping halfway through. In another bowl, mix 2/3 cup Frank's Red Hot sauce with 1 teaspoon melted coconut oil. Once the cauliflower has finished its first bake, transfer it to the bowl with the sauce and mix to coat thoroughly. Place the sauced cauliflower back in the oven for an additional 25 minutes. Top with fresh dill before serving.

For the cashew ranch sauce: Soak 1/2 cup cashews for 2 hours. Drain the cashews and combine them with 1/4 cup water, 1/2 teaspoon dillweed, 1/4 teaspoon garlic powder, a pinch of paprika, and salt and pepper to taste in a food processor. Blend until smooth and creamy.