Preheat oven to 350ºF(175ºC). Line a standard sized baking sheet with parchment paper, set aside.
Cut along the cauliflower floret stems of the to make bite sized pieces about 1 - 1.5 inches long. By cutting along the little stem formations, you prevent the cauliflower from crumbling into tiny pieces that cannot be used.
Add panko flakes into a shallow bowl, set aside.
Prepare batter by mixing together dry ingredients: Spelt flour, paprika, chilli powder, garlic powder, and salt in a medium bowl.
Add hot sauce, melted coconut oil and water, whisking together until you get a fairly consistent batter. It should be about the consistency of pancake batter, if it seems too thick, add a little more water.
Dip cauliflower florets into batter, one at a time, or in small batches, submerge well to ensure they are well coated. Slowly remove florets, one at a time, allowing excess batter to drip off before dipping them in the panko flakes. Once again, ensure florets are well coated with panko flakes. Shake off excess flakes before laying them down on a greased or lined baking sheet.
Place in the oven and bake for 20 - 25 minutes.