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.
Chop the cauliflower into large florets* and add to the bowl.
Mix until well coated. If using the breadcrumbs, sprinkle them on now and toss 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.
During the final few minutes, melt the butter in the microwave for about 20 seconds. Whisk in the buffalo sauce, ranch and vegetable 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 10-15 more minutes.
Serve immediately with ranch dip.