Preheat oven to 350°F and line a large baking sheet with silpat mat or parchment paper. Set aside.
To a large mixing bowl, add the almond flour, tapioca flour, garlic powder, paprik and salt and whisk gently. Add the dairy free milk and whisk until combined, creating a batter consistency.
Dip each cauliflower floret into the batter, turning until it’s completely coated then place them on the prepared baking sheet. Bake for 20 minutes, remove and turn gently then bake for another 10 minutes until batter is cooked and golden brown.
While the cauliflower wings are baking, prepare the buffalo sauce. In a large bowl, mix the hot sauce with the honey or maple syrup then add the baked wings to the sauce. Stir gently to coat each wing with sauce, being careful not to remove the breading from the wings. Dump back onto the same baking sheet and spread out evenly then bake for another 10 minutes to absorb all the sauce.
While they’re baking, make the healthy ranch. Add all of the ingredients to a medium-small bowl and whisk well. Serve immediately with fresh parsley, ranch and celery.