Peel off cauliflower leaves and cut to separate the cauliflower florets to get them into bite size pieces. Set aside.
In a bowl, mix the batter ingredients together.
Dip pieces of cauliflower florets in the batter piece by piece or place the cauliflower in the batter bowl and toss to coat pieces evenly. I personally like dipping them, making sure the whole piece is well coated.
Place pieces of the cauliflower on a sheet pan lined with parchment paper. Bake in a 400 degrees preheated oven for 20 minutes.
Prepare the wing sauce by mixing all the ingredients together in a large bowl. Once you remove the cauliflowers from the oven, place in the sauce bowl and toss to coat all the cauliflower pieces evenly.
Return the cauliflower again to the sheet pan and bake for another 15-20 minutes, turning them over half way, cooking them until the cauliflowers start to obtain a nice golden brown color.
Remove from the oven and serve warm with celery sticks and ranch. You can use any dip you prefer.
Don't cut the cauliflower too small. The cauliflower bites should be about half the size of traditional chicken wings but still bite-sized. If they are too small, they end up becoming mushy and won’t turn nice and crispy in the oven.
Use parchment paper when baking the cauliflower. You can also coat a cookie sheet with oil so the batter doesn’t stick.
Use a colander to remove excess batter. This is not essential but placing your cauliflower bites in a colander is a great way to let excess batter drip off, without causing a big mess.
These are best straight out of the oven. Ideally serve these right out of the oven, so they stay warm and super crispy!