Preheat your oven to 425°F, and line 2 baking pans with parchment paper. Place 2 lightly greased cooling racks on top of the parchment paper so the cauliflower wings cook without burning on the bottom.
In a large bowl, combine plant milk, AP flour, breadcrumbs, nutritional yeast, garlic powder, chili powder, smoked paprika, and sea salt. Stir to combine.
Next, chop up the head of cauliflower into bite-size florets. Coat each floret of cauliflower in the breading mixture, then spread evenly on the cooling racks (on top of parchment-lined pans).
Bake the cauliflower on the center rack at 425°F for 30 minutes. In the meantime, mix the avocado oil with the Franks Red Hot Sauce in a large bowl.
After 30 minutes, remove the cauliflower wings from your oven, toss in the Franks mixture, and place them back on the cooling racks again. Bake for another 20-25 minutes until crispy, turning halfway.
While the wings are baking, prepare a ranch sauce for dipping.
After 20-25 more minutes of baking, turn your oven to broil for 2-3 more minutes on high to crisp up the wings.
Serve cauliflower wings immediately with ranch dip and celery sticks!