Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
While baking, prepare the ingredients for the sauce by whisking together.
Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
Remove from oven and eat immediately - enjoy!
While the wings are baking, in a small pot over low heat, mix all the sauce ingredients. Heat for about 4 minutes until ingredients are all melted, and whisk together until completely mixed, about 30 seconds Remove from heat. Taste a little bit to decide if you need more dressing to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are hot so take caution!
HOW TO STORE CAULIFLOWER WINGS
You can store these Cauliflower Wings in airtight tupperware container in your fridge for up to 4 days, and reheat them in an oven or toaster oven until warmed. They taste best fresh. I wouldn’t recommend freezing these as the batter may get soggy.