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Heat the oven to 400°F on convection mode, with the rack in the middle. No convection mode? Heat to 425°F and rotate the tray of cauliflower more frequently during the cooking process.
In a large bowl, whisk the egg whites until frothy.
Add the arrowroot powder, garlic powder, and salt. Continue whisking until a smooth, sticky batter forms.
Dump the cauliflower into the batter, toss with your hands to coat well.
Shake off the excess batter. Place the florets in a well-greased wire rack placed on a rimmed baking sheet.
Bake for 20 minutes. Flip the florets over, and rotate the tray. Continue cooking for 15 to 20 minutes more or until golden brown and crispy.
Cooking in an air fryer? Spray the air fryer basket with cooking spray. Add half the battered cauliflower to the basket, spray the florets with cooking spray, and air fry at 400°F for 18 to 20 minutes, tossing the florets every 8 minutes, until the florets are crispy and brown. Repeat with the second batch.
Time to make the buffalo sauce! While the florets are baking or air frying, heat the avocado oil, ghee, or refined coconut oil in a small saucepan over low heat. Whisk in the hot sauce, apple juice, and lemon juice. Remove the pan from the heat.
When the florets are finished cooking, toss with the sauce.
Serve with celery and carrot sticks and a dairy-free ranch if desired!