Preheat the oven to 450°F (232°C).
Slice the cauliflower into large slider-size pieces. Or cut into nugget size if making for kids.
Make the crispy coating by mixing together the cornmeal, bread crumbs, ground hemp seeds (or almond flour), parsley and garlic powder, then place it in a shallow baking dish. You can also put it into a large plastic bag for the shake and bake option.
Make the batter by combining the almond flour, buffalo cayenne pepper hot sauce, water and baking powder in a bowl until fully mixed. Add a drizzle of oil if you’d like. See notes for kid friendly batter.
Using one hand for the batter and one for the coating (this helps avoid clumping of the coating), dip each cauliflower piece in the batter then place in the coating dish and cover with coating. Place each piece on a parchment-lined cookie sheet. Make sure to evenly spread out the pieces.
If using the plastic bag, simply place the batter coated cauliflower into the bag and shake to coat in the topping. It should all fit but do it in parts if need be, just make sure to only use half of the coating so that it doesn't all get wet.
Bake for about 25 minutes. Remove the cookie sheet from the oven and drizzle about 1/2 cup (120 ml) hot sauce on top of the cauliflower pieces, trying to coat the top sides well. Using a pastry brush can help.
Flip them over and drizzle the rest of the hot sauce on top of the other sides, trying to coat them well. Put them back in the oven and bake for 10 minutes until they’re crispy.