Preheat the oven to 450F.

Line a large baking sheet with parchment paper.

Cut cauliflower into bite-sized pieces and wash in warm salt water. Drain the cauliflower and place it on the paper towel to remove excess water.

In a large bowl add 4 tablespoon flour, 2 teaspoon cornstarch, 1 garlic (crushed), 1 teaspoon onion powder, ½ teaspoon black pepper, and salt. Whisk well to get an even mixture.

Add ½ cup of almond milk to the dry ingredients and give them a good mix. (If required add more)

Add the cauliflower florets to the batter and toss well to get an even mix.

Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the edge of the bowl.

Place on the prepared baking sheet and make sure they are not touching each other.

Bake for 20 minutes. Flip them over and bake for 10 more minutes, until golden brown.

While the cauliflower florets are in the oven, prepare the hot sauce mixture.

To prepare hot sauce: Melt vegan butter in a saucepan over medium heat. Once melted, add the hot sauce and stir well. Do not overcook it. If prefer spicier add more hot sauce. (You can add coconut oil instead of vegan butter)

Brush the buffalo and vegan butter hot sauce on each cauliflower wing or toss them in a bowl, then return to the pan.