Cauliflower Buffalo Wings

Preheat oven to 400℉. Line a baking sheet with parchment paper or foil In a medium bowl mix together the flour, nutritional yeast, salt, garlic and onions powders, poultry seasoning, and paprika.
In a small bowl whisk together the dijon mustard and milk of choice.
Slowly whisk the milk mixture into the flour mixture until you get the consistency of pancake batter - adding more milk as needed.
Dip the cauliflower florets into the batter, shake off the excess, and then lightly coat with panko. (Tip: try to have the cauliflower dry before dipping in the batter - the batter will stick better.)
Place the coated cauliflower onto the sheet pan, being careful not to overcrowd. Bake the cauliflower until it starts to brown, about 20 to 25 minutes.
Remove the cauliflower from the oven, and flip the pieces over. Using a pastry brush, brush the top of the pieces with the buffalo sauce. (Tip: do not completely coat the cauliflower or they will become soggy - just coat the top only.) Return to the oven and roast for another 10 minutes. If they are not tender after 10 minutes, you can leave them in the oven until they are.