1 head cauliflower
1/2 cup chickpea (garbanzo bean) flour
1/3 cup of Earth Balance Margarine
2/3 cup of Frank's Red Hot Sauce (or other cayenne pepper sauce)
1 teaspoon corn starch
Preheat oven to 400 degrees
Cut the head of cauliflower into bite sized florettes.
Place some garbanzo bean flour in a plastic bag and working in batches, place the wet cauliflower in the bag and shake to coat.
Melt the Earth Balance in the microwave and then mix with Frank's Red Hot Sauce. Add 1 teaspoon corn starch and whisk.
Dip the cauliflower in the hot sauce mixture and then arrange on a cookie sheet that is lined with parchment paper.
Bake in the oven for 15-20 minutes until the cauliflower starts to brown.