Preheat an air fryer to 400 degrees.

Place two large bowls next to each other on your workspace. In one bowl, whisk together the hot sauce and coconut oil. In the other bowl, whisk together almond milk, water, flour, garlic powder, onion powder, paprika, salt and pepper. Add the cauliflower to the bowl. Dredge the cauliflower florets through the mixture and coat them well, patting the mixture into the crevices of the cauliflower. Using tongs (or your hands), transfer the dredged cauliflower into the hot sauce bowl and toss well to coat.

Add the cauliflower in an even layer in the basket of the air fryer. Set for 10 minutes and half way through, flip the cauliflower and let cook for an additional 5 minutes.

While cauliflower cooks, prepare the rest of the recipe. Pour the hot sauce into a large bowl and set aside. Dice the celery, halve the cherry tomatoes, and peel, pit, and slice the avocado. Set everything aside.

After you’re done prepping the salad ingredients, prepare the salads. Divide the romaine lettuce into bowls and drizzle each with 1 tablespoon of Ranch dressing. Divide the toppings onto the bowls (the celery, tomatoes, avocado, carrots) and once the cauliflower is done cooking, add that to the salad bowls. Drizzle with another tablespoon of Ranch dressing. Serve.