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Preheat the oven to 425 degrees.
Cut all of the florets off the head of cauliflower.
In a large mixing bowl, combine 1 cup oat flour, 1 tsp garlic powder, ¼ tsp smoked paprika, ⅛ tsp black pepper, ¼ tsp salt, and 2 cups coconut milk. Stir it together until all of the lumps have dissolved and the batter is smooth.
Put all of the cauliflower florets into the bowl with the batter and use a large spoon to stir and coat each piece of cauliflower with the batter.
Pour 1 ½ cups panko breadcrumbs into a small bowl. Use tongs to dip each piece of cauliflower into the breadcrumbs. Make sure to rotate the cauliflower to coat each side. Arrange the battered cauliflower on a parchment-lined tray and bake for 15 minutes.
Remove the tray from the oven. Carefully, transfer the cauliflower into a large mixing bowl and pour 2 cups of buffalo sauce over the top. Use a large spoon to gently toss the cauliflower with the sauce. Put the florets back onto the tray and bake it for an additional 10-12 minutes or until the cauliflower bites are crispy.
Add the cauliflower to a wrap with your favorite toppings and choice of sauce.