Preheat oven to 400℉ and line a baking sheet with silicone baking liner or parchment paper.
Cut the cauliflower into wing-sized pieces and set aside.
In a large bowl, whisk the eggs and soy milk. Add the cauliflower florets and toss until evenly coated.
In a separate bowl, mix together the breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, salt and pepper. Transfer to a large silicone bag or large container with lid.
Transfer the cauliflower wings to the silicone bag, seal and shake shake shake, until evenly coated.
Transfer the cauliflower to the baking sheet and spread out evenly.
Bake for 20 minutes, then remove from oven and flip cauliflower. Bake for an additional 15 minutes.
While the cauliflower is baking, prepare the Buffalo sauce. In a small bowl, whisk together Frank’s sauce, avocado oil and honey.
When cauliflower is done baking, toss in Buffalo sauce until evenly coated.
Place back onto baking sheet, and bake at 400℉ for 10 more minutes. No need to flip!
Remove from oven and let sit for 3 to 5 minutes.
Serve with Avocado Ranch Dip from The Healthnut Cookbook and with carrot and celery sticks. Enjoy!