Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper or silicone baking mats. Chop your cauliflower and place in a bowl. Set aside for now.

Toast the bread and then cut each piece into quarters. Place the bread in your food processor, along with the coconut. Process for about 30 seconds, until you have crumbs and then transfer to a small bowl and set aside.

In another small bowl, whisk together the water, whole wheat flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Place all three bowls in a line, starting with the cauliflower and ending with the bread crumbs. Place the baking sheets next to the bread crumbs.

Pick up one cauliflower floret at a time by the stem and dip it in the wet mixture. Allow any excess liquid to drip off, then dip it in the bread crumb mixture and place it on the baking sheet. Continue until all the florets have been breaded.

Bake for 15 minutes then move the top baking sheet to the bottom oven rack and the bottom baking sheet to the top oven rack for even cooking. Bake for an additional 8-10 minutes, until the breading is crispy and browned and the cauliflower is tender.

Drain the cashews and discard the soaking water. Place the cashews in your blender along with the rest of the ingredients.

Blend until perfectly smooth and creamy.

Place however many cauliflower wings you want onto your plate, drizzle with buffalo sauce, then toss to coat. Serve your wings with carrot and celery sticks, cucumber slices and some Cashew Ranch for dipping.