Preheat your oven to 450°F (230°C).

Wash the cauliflower thoroughly, remove the leaves and stem, and cut it into bite-sized florets.

In a mixing bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, black pepper, and salt. Gradually add the almond milk, whisking until you achieve a smooth batter.

Dip each cauliflower floret into the batter, ensuring they are fully coated. Roll them in Panko breadcrumbs until evenly covered.

Arrange the coated florets on a lined baking tray, spaced apart for even cooking.

Bake for about 20 minutes, or until golden and crispy, flipping halfway through.

While the florets are baking, combine the hot sauce, melted butter, honey or maple syrup, and additional garlic powder in a saucepan over low heat and stir until well mixed.

Once the cauliflower is crispy, transfer it to a large bowl and toss with the buffalo sauce until evenly coated.

Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes.

Let the bites cool for a few minutes before serving; they are best enjoyed warm.