1. Preheat the oven to 450° and line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tsp paprika, 1 ½ tsp garlic powder, ¾ tsp onion powder, 2 tsp kosher salt, 1 tsp black pepper, and 1 ½ cups unflavored, nondairy milk until smooth.
3. Break 2 large cauliflower heads into 1 to 2” florets and toss the florets in the batter until evenly coated. Drain off the excess liquid and scatter the florets on the parchment-lined baking sheet. Bake for 20 minutes, flipping halfway through.
4. Meanwhile, in a small bowl, stir together ½ cup buffalo sauce, ¼ cup vegetable oil, and 2 Tbsp light agave nectar.
5. Brush the hot sauce over the wings, coating all sides, and bake for 20 minutes more. Serve hot with your favorite plant-based ranch dressing.

Recipe adapted from: Creme de la Crumb