Add all dry ingredients for the batter into a medium-sized bowl and mix to combine.

Add the soy milk and whisk until smooth. The batter should be thick and not drip – adjust soy milk and flour if needed.

Preheat the oven to 450°F / 230°C. Cut or break the cauliflower into bite-size florets and crumble the corn flakes finely into a bowl so they resemble bread crumbs.

Dip the cauliflower pieces in the batter so that they’re evenly covered (shake off any excess batter), then coat them with the corn flakes crumbs and lay them on a baking sheet lined with parchment paper (this is important so they don’t stick). Make sure to leave a little bit of space between the cauliflower pieces.

Put the baking sheet into the oven and bake for 20 minutes.

When this time has elapsed, take the cauliflower florets out of the oven and scrape them off into a large bowl.

Pour buffalo sauce over the baked cauliflower, coat the florets with the sauce and mix them with a spoon. Put them back on the parchment paper and arrange in a single layer.

Bake for another 10 minutes until the cauliflower wings are crisp and browned.

Once the buffalo cauliflower wings have been baked, let them cool slightly and serve warm with some vegan ranch dip as well as some celery, zucchini and carrot sticks.