Step 1

Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.

Step 2

In a large bowl, add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, salt and black pepper and whisk it into a batter.

Step 3

In a second bowl, add panko breadcrumbs, salt and pepper and mix together.

Step 4

Add cauliflower florets to the batter and toss the cauliflower in the batter until all the florets are coated.

Step 5

Then transfer the florets, in batches, to the breadcrumbs bowl and gently toss them in the breadcrumbs until they are coated on all sides.

Step 6

Place the coated cauliflower florets onto the prepared baking tray.

Step 7

Bake for 20 minutes.

Step 8

Remove the cauliflower from the oven and place it into a large bowl.

Step 9

Add vegan buffalo sauce and toss the cauliflower in the sauce until all the pieces are well coated.

Step 10

Transfer the cauliflower back to the parchment lined baking tray and return to the oven to bake for a final 10 minutes.

Step 11

Serve topped with a sprinkle of chopped chives and with some vegan ranch dressing to dip.