Line a baking sheet with parchment paper, set aside. Add the cornflake crumbs, smoked paprika, salt and pepper to a small bowl and mix together, set aside. In a large bowl, whisk together the sourdough discard, milk, garlic powder and onion powder until combined. Add in the cauliflower florets to the bowl with the sourdough discard mixture and toss to coat the florets. Take a few cauliflower pieces at a time and toss them into the cornflake crumb mixture to coat. Place the breaded cauliflower wings on the prepared baking sheet and either air fry right away or freeze to make later.

Option 1: Make Now: Preheat your air fryer. I use a parchment paper liner in my air fryer, if you don't, you may want to spray the bottom of your air fryer basket with cooking spray if things seem to stick. Place half or 1/3 of the cauliflower wings in the air fryer, spray with oil cooking spray and air fry for 8 minutes at 380 degrees, flip over and air fry at 380 degrees for another 8 minutes. Transfer to a medium bowl and toss with buffalo sauce and air fry at 380 degrees for another 5 minutes. Repeat steps with remaining buffalo wings, or follow the instructions below to freeze the rest for another time.

Option 2: Freeze and Make Later: Freeze wings on the parchment paper lined tray for a few hours and then transfer to a plastic freezer bag. When ready to make, use the instruction in the make now version above to air fry.