Baked Buffalo Cauliflower Bites (Paleo, Gluten-Free)

1 Preheat oven to 450F. Line a baking sheet with parchment paper.
2 In a large bowl, combine the cassava flour, garlic powder, onion powder, kosher salt, paprika, turmeric, and pepper and whisk to combine. Add the water and whisk until completely smooth – it should resemble a loose pancake batter. If it is too dense, whisk in 1 tablespoon of water at a time until it reaches the correct consistency. If it is too loose, add 1 teaspoon of cassava flour at a time until it reaches the correct consistency.
3 Working in batches, toss the cauliflower florets in the batter until they are evenly coated. Shake off any excess batter and lay the florets in a single layer on the prepared baking sheet. Repeat with the remaining florets.
4 Transfer the sheet pan to the oven and bake the cauliflower until the batter is slightly golden, 20 minutes.
5 In a bowl, whisk together the hot sauce and melted ghee. Remove the cauliflower from the oven and brush each floret with the Buffalo sauce mixture. Return the cauliflower to the oven and bake for until golden brown and crispy, another 20 minutes. Drizzle the cauliflower with some more Buffalo sauce and serve with dipping sauce of choice and celery sticks.