1-First Step: Wash 1 large head cauliflower (2 lbs). Cut into 1-2 inch florets, discarding tough stem. Pat dry with paper towels for crisp batter adhesion. This mise en place takes 10 minutes and prevents sogginess.

2-Second Step: In a bowl, whisk 1 cup all-purpose flour, 1 cup almond milk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, salt, and pepper. Aim for pancake-batter consistency – add milk if thick. Dip ensures even coverage.

3-Third Step: Pour 1 cup panko breadcrumbs into a shallow dish. Dip battered florets one by one, pressing panko to stick. Place on parchment-lined baking sheet sprayed with oil. Space for air flow.

4-Fourth Step: Bake at 450°F for 25-30 minutes. Flip halfway with tongs for even browning. Florets turn golden and crispy – internal temp around 165°F.

5-Fifth Step: While baking, mix ⅔ cup hot sauce, ¼ cup melted vegan butter, 1 tbsp maple syrup in a bowl. For stovetop version: Simmer ½ cup hot sauce, 3 tbsp vegan butter, 1 tbsp apple cider vinegar, 1 tsp vegan Worcestershire, ½ tsp garlic powder for 2-3 minutes. Stir until thickened.

6-Final Step: Remove from oven. Toss hot wings in sauce until coated. Serve immediately with celery, carrots, and ranch dip. Garnish with green onions. Pair with [honey buffalo meatballs](https://cookingfee.com/honey-buffalo-meatballs/) for mixed apps.