By @indulgethyself

Edited by Homegrown Market

 Ingredients:

• 1 head cauliflower
• 1 cup all-purpose flour
• 1 cup panko bread crumbs
• 1 cup buffalo sauce
• 1 cup dairy-free milk/water
• 1 tablespoon vegan butter
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt

 Instructions:

1. First, preheat oven to 450 F. Line baking sheet with parchment paper.
2. Rinse and cut cauliflower into bite-sized pieces. Pat dry.
3. In a large bowl, combine the flour and vegan milk. Whisk until smooth.
4. Next, In another large bowl, combine the bread crumbs, garlic powder, smoked paprika, and salt.
5. Drip each cauliflower floret into the batter and coat evenly. Tap the excess off 2-3 times against the inside of the bowl.
6. Then dip the floret into the dry bowl with bread crumbs. Coat evenly.
7. Next, lay the florets on the baking sheet lined with parchment paper. Giving space between each floret. 
8. Bake for 10 minutes. Flip. Then bake the other side for another 10 minutes.
9. During the second ten minutes, in a small saucepan over low heat, add the buffalo sauce and butter. Stir until butter has melted.
10. Coat the wings with the buffalo sauce. Then, add them back onto a baking sheet.
11. Finally, bake for another 10 minutes. Flip. Then bake the other side for another 10 minutes.

Serve & Indulge!