Instructions

1. Preheat oven to 450F.
2. Wash cauliflower and separate into bite-sized florets.
3. Prepare dredging station by mixing flours and salt in one bowl; nondairy milk in the second; and panko and nutritional yeast in the third.
4. Individually dip cauliflower florets into flour mixture, then nondairy milk, then breadcrumb mixture, and place on baking sheet lined with parchment paper.
5. Bake for 25 minutes.
6. While cauliflower is baking, prepare the sauces. For honey barbecue sauce, mix barbecue sauce and vegan honey or agave. 
7. For ginger scallion sauce, mix scallions, ginger, soy sauce, sesame seeds, toasted sesame oil, rice vinegar and agave.
8. For Buffalo sauce, heat vegan butter and hot sauce in saucepan over medium heat and stir until fully incorporated.
9. After 25 minutes, remove cauliflower from oven and separate into three bowls.
10. Toss each portion of cauliflower in its respective sauce and mix until each bite is fully covered.
11. Bake for an additional 15 minutes, or until cauliflower begins to brown.
12. While cauliflower bakes, place all ranch ingredients in a small bowl and mix until fully incorporated.