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Preheat your oven to 350F. Wash your cauliflower and cut into approx. one-inch sized pieces. I like to remove as much of the stem as I can so it really feels like a little piece of "meat" but you can definitely keep the stems longer if you want. (If you're going to be using the buffalo cauliflower bites as taco filling, I recommend chopping the pieces quite small)
In a large mixing bowl, add flour, paprika, onion powder, and garlic powder. Stir to combine.Add milk and water to the flour mixture and whisk until mostly smooth, without big clumps left over.
Add the cauliflower into the flour/milk mixture. Toss with your hands or tools to make sure the pieces are evenly coated in the batter!
In a separate bowl, add 3/4 cup of your panko breading. Pour the coated cauliflower into the panko breading and gently toss with your hands, making sure each piece is evenly coated. Then, add your other 1/4 cup of panko to the cauliflower. (Doing this in two steps help make it crispier and more evenly-coated).
Place parchment paper on a large baking sheet. Place the coated cauliflower on the baking sheet, and spread evenly so the pieces aren't clumped together. Sprinkle with salt, to taste. (I use about 1/4 to 1/2 tsp)Add to heated oven and bake for 20 minutes, stirring the cauliflower halfway through so the pieces cook evenly.
While the cauliflower bakes, add your buffalo sauce and olive oil and stir to combine.When the cauliflower has baked for 20 minutes, remove from oven (but keep the oven on).Take the cauliflower from the pan and add it to the bowl with the buffalo sauce. Mix well (careful — it will be hot!) until the pieces are evenly coated.
Return the buffalo cauliflower to the oven and bake for another 20 minutes (stirring halfway through) OR until pieces are crisped to your liking!Serve and enjoy!