Cauliflower:

• Wash and cut the cauliflower to large florets.
• In a large bowl, add water, four, garlic and onion powder and salt.
• Whisk until well combined.
• Place the panko breadcrumbs in a small bowl.
• Add the cauliflower to the batter in the bowl and toss to combine and really coat the cauliflower.
• Remove the pieces of cauliflower, one by one, and tap off the excess batter to the side of the bowl.
• Roll each floret in the breadcrumbs to coat, then place on a baking sheet.
• In a large saucepan, heat up some oil.
• When reaching 350℉, place the cauliflower in the oil and cook until golden brown (work in batches) .
• Place them on top of parchment paper and add salt.
• Reserve them aside.
• 
  

Buffalo sauce:

• Mix ingredients in a saucepan and bring it to a simmer.
• Put aside.
• 
  

Vegan ranch:

• Mix all the ingredients until smooth and reserve.

Assembling:

• Toast the cauliflower with the buffalo sauce and place them into a dish with the ranch and the crudités.
• Bon appetit!