#1 Mix the flour and spices and place in a bowl. Place the milk in another bowl, and the breadcrumbs in a third bowl. Rinse the cauliflower florets and add to the flour, toss then place in the milk bowl. Finally remove from milk and place in the breadcrumbs and press to coat well. #2 Arrange on a tray and roast in 450°F oven for 15 minutes, turning several times. Toss with Franks hot sauce and return to oven to crisp up. #3 Mix the mayo, milk, vinegar and dill, season with salt and pepper as required. #4 Toss the lettuces with half the dressing and pile on a plate. Top the lettuces with the Vitalite™ Dairy-Free Mozzarella Style Shreds, then the celery, cucumber, cabbage, avocado and finally the chickpeas. #5 Arrange the buffalo cauliflower around the salad, then zigzag with the remaining dressing. #6 Garnish with dill and serve.