1

In a large mixing bowl, combine the almond milk with 240ml water. In another large bowl, combine the flour, onion powder, garlic powder, paprika, oregano, salt and pepper. Add the dry mixture to wet mixture and whisk until a smooth batter forms.

2

Add half the cauliflower to the bowl and turn florets until well coated. Transfer to a wire rack (or colander) to let any excess batter drip off. Toss remaining cauliflower florets in batter and transfer to a wire rack (or colander) once the first batch of cauliflower is cooking.

3

Preheat an air-fryer, if necessary, to 180°C. Lightly mist the air-fryer basket with cooking spray. Add half of the battered cauliflower to the basket in a single layer and lightly mist with cooking spray. Air-fry for 15 minutes. Remove from air-fryer and place in a large bowl. Repeat with remaining battered cauliflower and add to the bowl when done cooking.

4

Meanwhile, to prepare the sauce, in a small pan over a medium-high heat, bring the hot sauce, butter and honey just to a boil. Quickly remove from heat, add to the bowl with cauliflower, and toss to coat.