Preheat oven to 425F.
Into a large bowl, combine all gluten free batter ingredients and mix until smooth.
Place the cauliflower florets into the batter and mix to coat well.
Once coated in the batter, place onto a wire cooling rack over a baking sheet or large plate to let any excess batter drip. (If you don't have a wire rack just shake off batter a little before placing them onto a baking sheet lined with parchment paper.
Place the cauliflower wings into the oven and bake for 25 minutes.
Then flip and bake for an additional 15 minutes.
Into a medium sized bowl, add cabbage, olive oil, lemon juice and sea salt together. Mix and let sit for at least 15 minutes.
Once the cauliflower wings are cooked, add 1/2 cup of vegan buffalo sauce to a large bowl and add in the cauliflower wings. Mix and coat well with the sauce.
Place onto a wire baking rack for 5 minutes then place the baking rack (or baking sheet if you don't have one) into the oven for another 3-5 minutes allowing them to crisp up some more.
Warm up tortillas on the stove top or in the oven for a few minutes.
Then plate adding your cauliflower wings, cabbage slaw, avocado, cilantro and my cilantro ranch (you can find recipe linked above). Enjoy!