Preheat your oven to 450 degrees, Fahrenheit. Line two baking sheets with parchment paper.
Chop your head of cauliflower into bite sized florets.
In a large mixing bowl with a lid, whisk together the all-purpose flour, plant based milk, garlic powder, salt and pepper to make the batter.
Add the cauliflower florets to the batter, add the lid, and shake well until the florets are covered evenly in batter.
In a second large mixing bowl with a lid, add half of the breadcrumbs. Transfer the battered cauliflower into bowl with bread crumbs and sprinkle with remaining half of breadcrumbs. Add the lid and shake until all florets are well coated in bread crumbs.
Divide the breaded cauliflower florets between two baking sheets. Make sure they are spaced out enough to allow them to crisp up. Bake for 25 minutes.
While the cauliflower wings are baking, whisk together the buffalo sauce, melted vegan butter, and maple syrup.
After 25 minutes of baking, carefully transfer the florets back into your large mixing bowl that you used for the breadcrumbs (does not need to be clean) and add the buffalo sauce mixture. Add the lid and shake to coat all florets in buffalo sauce. Transfer florets back to your baking sheets and bake again for another 25 minutes.
After 25 minutes, remove from oven and enjoy immediately.
Storage: These cauliflower buffalo wings are really best fresh but will last up to 3 days in the fridge. They will be significantly less crispy after refrigeration.
Notes
Air fryer option: Follow the steps for preparing these crispy cauliflower bites as usual, but alter the baking temperatures and times to 400 degrees Fahrenheit for 10 minutes. Layer the cauliflower bites in a single layer in the air fryer basket before air frying. You will need to do this in batches.
Note that Frank's Red Hot Buffalo sauce is not vegan but their original Cayenne Pepper Sauce is vegan friendly.
Tahini ranch is not included in the recipe cost as it is optional. If making, it is an additional $2.79 per recipe or $0.70 per serving.