Preparation

• Preheat the oven to 425°F. Prepare a baking sheet by placing oven-safe cooling racks on top of it (if you don't have these, line with parchment paper); lightly grease the racks with cooking spray or olive oil.
• Cut the cauliflower into bite-sized pieces. Trim the stems so they are more 'nugget' shaped and easier to pick up and dip.
• Toss the cauliflower florets with the corn starch until completely coated. Set aside.
• In a medium mixing bowl, whisk together the egg and water until combined. Set aside.
• In another shallow bowl, stir together the panko, onion and garlic powder, salt, and pepper.
• Dip the corn starch-coated cauliflower in the egg mixture, making sure all excess egg drips off. Then, transfer to the panko mixture and toss until completely coated.
• Place on the cooling rack-lined baking sheet and continue the dipping process until all cauliflower pieces are coated.
• Bake for 18-23 minutes until the cauliflower is fork-tender and the panko is golden brown.
• Once baked, transfer the cauliflower to a large bowl and toss or brush on the buffalo sauce, gently stirring to coat.
• Serve immediately with blue cheese, ranch, and/or celery sticks as desired.