In a deep, heavy-bottomed skillet, heat the oil on medium for frying.
Preheat the oven to 300°F.
Add Panko breadcrumbs into a bowl and to this, add 1 tsp cayenne, 2 tsp paprika, 1 tsp chipotle chili powder, 1 tsp black pepper and mix together. Add salt to taste.
In another bowl, combine all-purpose flour, water, and 1 tsp cayenne, 2 tsp paprika, 1 tsp chipotle chili powder, 1 tsp black pepper, and ⅓ cups of Texas Pete Hot Sauce to create a batter.
Dip the 1" to 2" cauliflower florets into the all-purpose-flour mixture first, and then dip them into the bread crumb mixture, ensuring all florets are covered completely.
Fry cauliflower florets slices until golden-brown. Place them on a plate lined with a paper towel to soak up the oil, then place them on a baking sheet with parchment paper.
Drizzle the 1 cup of Texas Pete Hot Sauce onto the cauliflower wings (add more if more spice is desired). Bake for 7 minutes while heating tortillas.
Assemble by spreading homemade ranch in the middle of the tortilla and then placing 3-4 cauliflower wings onto the tortilla. Add lettuce, red cabbage, avocado slices, cilantro, lime (optional) cheese, and more hot sauce. Serve.
New Year, New You
Here’s everything you need for a more delicious 2021.