Wash and thoroughly dry the cauliflower head. Cut the cauliflower into bite-sized florets, ensuring they are roughly similar in size for even cooking.

In a large mixing bowl, whisk together the all-purpose flour, almond milk, water, garlic powder, onion powder, smoked paprika, salt, black pepper, and baking powder until smooth and no lumps remain. The batter should be thick enough to coat the cauliflower but still pourable.

Add the cauliflower florets to the batter. Use tongs or a spoon to gently toss the florets, ensuring each piece is fully coated with the batter.

Preheat your air fryer to 375°F (190°C). Arrange the coated cauliflower florets in a single layer in the air fryer basket, ensuring not to overcrowd it. You may need to cook in batches. Air fry for 15-18 minutes, shaking the basket halfway through, until the cauliflower is tender-crisp and lightly golden.

While the cauliflower cooks, in a medium microwave-safe bowl (or small saucepan), combine the buffalo hot sauce, butter, maple syrup, and apple cider vinegar. Microwave for 30-60 seconds (or heat gently on stovetop) until the butter is melted and the sauce is warm. Whisk well to combine.

Once the first batch of cauliflower is cooked, transfer the florets to the bowl with the buffalo sauce. Gently toss until all the cauliflower wings are evenly coated.

Return the sauce-coated cauliflower wings to the air fryer basket in a single layer. Air fry for another 8-10 minutes at 375°F (190°C), shaking the basket once or twice, until the sauce is slightly caramelized and sticky, and the wings are nice and crispy.

Transfer the crispy buffalo cauliflower wings to a serving platter. Garnish with fresh parsley if desired. Serve immediately with celery and carrot sticks and your favorite vegan ranch or blue cheese dip.