Preheat oven to 450°F or convection bake to 425°F.
Line a baking sheet with parchment paper or a silicone sheet.
Cut cauliflower into bite-sized florets.
In a medium sized bowl, combine all of the dry batter ingredients. Add the wet ingredients and stir until well combined.
Dip a handful of the cauliflower into the batter and toss to coat. Lift the florets out with your hands or a slotted spoon and allow excess batter to drip off and place on the baking sheet. I tap them against the edge of the bowl to shake off the excess batter.
For enhanced crispiness, be sure no florets are touching one another on the baking sheet.
Once all the florets are coated. Bake in the oven for 20 minutes. Take them out, flip them over and bake for another 10 minutes to brown on the other side.
While the cauliflower is baking, prepare the ranch dressing.
Remove the cauliflower from the oven. Serve with ranch dressing on the side for dipping, along with some sliced carrots and celery sticks, if desired.