Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, whisk together the rice flour, almond flour, arrowroot starch, salt, garlic powder, and non-dairy milk until a batter forms. You want the batter on the thicker side, but if it seems too thick, thin it out with a bit more milk as needed.
Chop the cauliflower into florets and add to the bowl.
Mix until well coated. Toss in the breadcrumbs until well coated.
Transfer to a baking sheet lined with parchment paper. If there is any leftover batter, brush it over any pieces that need more.
Bake for 25 minutes.
Whisk together the buffalo sauce, ranch and vegetable broth. The vegetable broth is only there so the cauliflower isn't too spicy. If you prefer more spice, just use more buffalo sauce instead of the broth.
When the cauliflower is done, let cool for a few minutes and then transfer to a bowl and coat with the buffalo sauce.
Transfer back to the baking sheet and bake for 5-10 more minutes (or more if your florets were larger) to crisp it up.
Serve immediately with ranch dip.