1-First Step: Gather and prep Preheat your oven to 450°F and line two large baking sheets with parchment paper. Break one cauliflower head (about 2 pounds) into large florets and pat them dry with a clean towel so the batter adheres better. Measure out your dry ingredients so the batter comes together quickly.

2-Second Step: Make the batter In a mixing bowl, whisk together 2/3 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon sea salt. Slowly add 3/4 cup water and whisk until the batter is smooth and lump-free. The mixture should be thick enough to coat the florets but thin enough that excess batter will drip off.

3-Third Step: Coat the cauliflower Dip each cauliflower floret into the batter, making sure it’s well coated. Let excess batter drip off before placing the florets in a single layer on the parchment-lined baking sheets. Avoid overcrowding so each floret can crisp up properly.

4-Fourth Step: Initial bake and flip Bake the coated florets at 450°F for 10 minutes. Carefully flip the florets with a thin spatula, then bake for another 10 minutes. Swap the positions of the pans halfway through the second bake so heat distributes evenly and you get uniform browning.

5-Fifth Step: Sauce and final bake Remove the florets from the oven and brush them with buffalo sauce. For the sauce, mix hot sauce with melted butter and a touch of honey, plus a pinch of garlic powder and paprika for depth. For a vegan version, use vegan butter and maple syrup instead of honey. Return the brushed florets to the oven and bake for 12 to 15 minutes, until the edges look dark and crisp.

6-Final Step: Finish and serve Take the florets out, brush them with another layer of buffalo sauce for a glossy finish, and transfer to a serving plate. Serve with ranch or blue cheese dressing, carrot sticks, and celery. These wings are best enjoyed right away for maximum crispness.