If you prefer your cauliflower soft, don't cook them as long. I still wanted the chewiness of a "wing", that's why I let them roast beyond doneness.
1 head of cauliflower, separated into florets and then cut in half
1.5 c hot sauce
Preheat oven to 450F. Pour the sauce in a bowl, then dip each piece of cauliflower in the sauce, making sure to coat them evenly. Lay the coated pieces on a roasting pan, making sure they have enough space between them to cook evenly. Roast the cauliflower for 10 minutes and then turn each piece over. Be careful, they will be delicate and can fall apart. Brush more sauce on top of each piece before placing the pan back in the oven. Roast for 10-15 more minutes, or until desired texture is achieved. Serve with cashew ranch, it's a match made in heaven.