Preheat oven to 500 F.

Break up the cauliflower with your hands and a knife to make bite sized pieces and put them in a large bowl.

In another bowl, mix together the coconut oil, hot sauce, egg, vinegar, garlic powder, chili flake, and celery salt. Stir in the bread mix and combine. It should be a wet paste texture.

Stir the paste mixture into the cauliflower and toss to coat. Season with salt and pepper. Once somewhat evenly coated, add then to a lightly greased sheet tray.

Bake at 500 for about 20 minutes, flipping once, until browned and crisp.

Remove from oven and toss with some additional hot sauce to taste, right on the same hot baking sheet.

Pour out onto a platter and serve with celery, carrot, and a vegan/gluten free ranch.