Preheat your oven to 450 F. Prepare a baking sheet with foil and cooking spray, set aside.
Prepare the batter by mixing the flour, almond milk, onion powder, chipotle powder, salt and pepper. If the mixture is too thick, add more almond milk. If it's too thin, add more flour.
Pour the breadcrumbs in a separate bowl. Dip the cauliflower in the batter and use your fork to scrape off any excess. Then coat the cauliflower in the breadcrumbs, shake off excess crumbs and place on the baking sheet. Repeat until you've done this with all of the cauliflower florets. Bake for 20 minutes.
While the cauliflower bakes, prepare the hot sauce mixture. Combine the hot sauce, sweetener, butter/oil, onion powder and sriracha if using in a bowl. Stir well and taste - then adjust flavors as necessary.
Pour the hot sauce mixture in a small saucepan and cook it on medium heat for about 5 minutes. This helps bring out the flavors.
When the cauliflower is done baking, toss it in the hot sauce mixture, coat it as well as you can, and return it to the baking sheet. Bake for another 5 minutes.