Pat cauliflower florets completely dry with paper towels before coating to ensure the batter adheres properly and creates a crispier exterior when baked.

Dip coated florets back into the dairy-free milk mixture, then panko again for a second layer—this creates an irresistibly crispy texture that rivals fried versions.

Melt dairy-free butter before mixing with hot sauce and sweetener to create a silky, emulsified sauce that clings better to the bites than using oil alone.

Place florets on a wire rack set over a baking sheet to allow air circulation underneath, resulting in evenly crisped bites on all sides without turning halfway through.

Apply the buffalo sauce immediately after baking while the bites are still hot—the heat helps the sauce adhere and reduces excess moisture for maximum flavor and texture.