In blender, combine peppers until crushed (do not blend into paste). Spoon peppers into mason jar and add salt, oil, vinegar, water, smoked paprika and garlic powder.

Cover with cheese cloth and set on counter for 5-6 days. When ready, blend until smooth. Use cheese cloth to squeeze juice from pulp into small pot.

Heat hot sauce until it reaches 185 degrees F. Let cool before storing it in a clean mason jar. Refrigerate if you are not making the buffalo sauce right away.

Set air fryer to 400 degrees F.

Fill large pot with water a little less than half way. Bring to boil and add cauliflower head for 2-3 minutes. Remove cauliflower, pat dry and cut into 1-in. florets. Set aside.

In mixing bowl, combine rice flour, baking powder, garlic, salt, water and ¼ cup hot sauce. Whisk until smooth.

Dip cauliflower florets into batter (allow excess to drip off), then dip into panko breadcrumbs.

Cook in air fryer for 10 minutes or until lightly golden brown.

While cauliflower cooks, combine buffalo sauce ingredients (1 cup hot sauce + ¼ cup vegan butter) in saucepan. Heat until butter melts.

In large mixing bowl, toss cauliflower in buffalo sauce to evenly coat.

Serve immediately with a side of vegan ranch, celery and carrot sticks.