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1
Make the blue cheese dressing: In a bowl, whisk together the sour cream, blue cheese, milk, mayonnaise, salt, and pepper.
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2
Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
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3
Preheat the oven to 450 degrees F and oil 2 baking sheets, preferably nonstick.
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4
In a large bowl, combine the garbanzo flour, water, garlic powder, salt, and pepper.
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5
Whisk until well combined, with no clumps.
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6
Toss the cauliflower florets into this batter, ensuring that each piece is completely covered.
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7
Arrange the coated cauliflower pieces in a single layer on the baking sheets.
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8
Bake for 20 minutes, turning the sheet pans and swapping their positions in the oven halfway through.
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9
While the cauliflower is baking, make the sauce by combining the butter, hot sauce, honey, and lemon juice in a small sauce pan set over medium-low heat.
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10
Heat until the butter has melted and everything is well combined, 3 to 5 minutes.
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11
Remove from the heat, transfer the sauce to a large mixing bowl, and set aside.
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12
When the cauliflower is done, remove from the oven and gently add to the mixing bowl with the sauce.
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13
Toss, using a light hand so as not to break up the florets or disturb the coating.
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14
Serve immediately with the bowl of blue cheese dressing.
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15
A sprinkling of chopped cilantro is optional.
