Preheat oven to 425 F. Prepare a large baking pan covered with parchment paper.
In a medium bowl, add the butter, almond milk, hot sauce, and maple syrup. Stir with a whisk until blended. Add the garlic powder, paprika, and nutritional yeast. Next slowly add the all purpose flour, while whisking, until blended.
Prepare a dinner plate (or cutting board) with the panko breadcrumbs laid out in a thin layer.
Add all of the cauliflower florets to the bowl of sauce and stir with a large spoon until thoroughly coated with sauce. Remove each cauliflower floret from the bowl, one by one, (shake excess sauce if necessary), and roll in the panko breadcrumbs to coat (**see pro tip for this step below). Place each floret in an even layer on the baking sheet. The cauliflower should not be touching.
Bake for 30-35 minutes or until cooked throughout and crispy. Remove from heat.
To assemble the tacos, heat the white corn tortillas on a large dry skillet on both sides until warm. I usually do this in batches of 2. When ready, add a few pieces of baked cauliflower, and top with chopped green onions and red cabbage. Drizzle a little more Frank's Red Hot and vegan ranch dressing, if desired.
This recipe makes 4 servings (2 tacos each). **Best served immediately. You can store in an airtight container in the fridge. To reheat, add cauliflower to a baking sheet covered in parchment paper, and bake at 400 F for 10-12 minutes, until warm.