Preheat oven to 425° Fahrenheit.
In a food processor, pulse the coconut tortilla chips until they are finely crushed (similar to the consistency of almond flour).
In a small bowl, mix together the crushed chips, nutritional yeast, garlic powder, salt, and pepper.
In a separate bowl, whisk together the buffalo sauce and olive oil.
Make sure the cauliflower florets are completely dried. Pour the buffalo sauce mixture over the cauliflower florets until they are fully coated. You can do this in a mixing bowl with a large spoon or in a gallon plastic bag.
After dipping the caulfilower florets in the wet mixture, roll them one-by-one in the chip mixture making sure they have a thick coating.
Place the coated cauliflower on a baking sheet lined with parchment paper. Bake for 20 minutes until they are crispy.
Serve immediately with a side of crunchy carrots/celery sticks or cucumnbers and dairy-free ranch (recipe below)!