Step 1

Cut cauliflower into bite-sized florets. Make sure they're small enough to fit on a taco, but not too small. The smaller the floret, the more soggy it will be when baked.

Step 2

In a large bowl, mix together flour, garlic powder and onion powder, salt and smoked paprika. Pour in unsweetened oat milk and stir until batter is smooth. Dump cauliflower florets into batter and mix until each piece is well coated

Step 3

Take tongs and remove each piece of cauliflower from batter bowl, trying to knock off any excess batter. Place cauliflower in a bowl with 1-2 cups of panko bread crumbs. Cover each piece evenly

Step 4

Pre-heat oven to 425 degrees

Step 5

Add cauliflower to a lined baking sheet. Bake for 15-20 minutes or until florets start to turn slightly golden brown.

Step 6

Mix buffalo wing sauce, vegan butter (optional) and maple syrup (optional) in a sauce pan. Simmer on low until butter is melted.

Step 7

Once cauliflower has baked, let it sit for five minutes to let it crisp up. This an important step to make sure cauliflower doesn't get soggy. Then dump it into the sauce pan, evenly coating each piece.

Step 8

Place back in the oven for another 5-10 minutes to crisp cauliflower back up.

Step 9

Serve with creamy vegan ranch dressing, celery and carrot sticks.

Step 10

Lightly greese or line your air fryer basket. Place the cauliflower in the air fryer basket, giving each piece room. You may have to do this in multiple batches. Bake at 400 degrees in the air fryer for 12-15 minutes shaking halfway through.

Step 11

Take out of the air fryer then add the cauliflower to the sauce pan on the stove. Coat well. Add back to the air fryer for 2 minutes at 400 degrees to crisp the cauliflower back up.