Pre-heat the oven at 430ºF (225ºC).
Separate the cauliflower in florets (save the stems for a stew, they are as nutritious as the florets).
In a bowl, make a mix with the dry ingredients.
¼ cup chickpea flour, 1 teaspoon garlic powder, ½ cup breadcrumbs, ¼ teaspoon cayenne pepper
Spray the cauliflower florets with the oil spray and then moist them with the milk.
Put the florets with the dry mix in a plastic bag and shake it, ensuring the florets are well coated.
Oil a flat baking tray or place parchment paper on it.
Place the cauliflower florets on the tray and bake for 20 minutes.
Toss. Meanwhile, mix the liquid ingredients.
1 ½ cups BBQ sauce, 2 teaspoons olive oil, 6 tablespoons almond milk
Dip in. Take out the florets and dip them in the BBQ sauce.
Bake. Put them back in the tray.Bake them for another 15 minutes. Serve hot!