Preheat the oven to 400 degrees Fahrenheit.

In a medium bowl, whisk together the chickpea flour and coconut milk. Set aside to thicken for 10 minutes or so, while you chop the cauliflower into 2 inch pieces and line a large baking sheet with parchment paper.

After 10 minutes, dunk each of the pieces of cauliflower into the chickpea coconut batter to coat. If you have a flat whisk, use that, otherwise 2 forks work to lift them out and strain them off a little, before placing them on the parchment lined baking sheet. Repeat with remaining cauliflower pieces, leaving about an inch of space between the pieces on the sheet.

Bake for 30 minutes until the coating just starts to become golden brown. Meanwhile, make the buffalo sauce. If using avocado oil, simply add all ingredients to a bowl and whisk together with a fork until well combined. If using ghee, in a small saucepan over medium heat, heat the ghee until it melts, then stir in the rest of the ingredients and cook on low heat for 2-3 minutes. Set aside.

Make the cashew dipping sauce: Combine all ingredients in a bullet blender and blend until a uniformly thick and creamy consistency forms. You can thin it out, if desired, with a little extra water or oil, 1 teaspoon at a time.

When the cauliflower comes out of the oven, use a spatula to gently release them from the parchment paper, then brush the buffalo sauce over all of the pieces to coat all the sides. Return to the oven for another 5-7 minutes for a more pillowy, dough-y crust, or 10 -15 minutes for a crispier crust.

Serve with the cashew dill dip.