Preheat the oven to 400°F.
Chop the cauliflower into large florets. Place them in a large bowl.
In a small bowl, mix together the panko, cornmeal, cumin, smoked paprika, garlic powder, turmeric, and kosher salt.
In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated.
Pour about 3/4 of the dry mixture into the bowl with the cauliflower and mix until all of the cauliflower is coated in the crispy breading. Remove the breaded cauliflower from the bowl with your hands and place it onto a parchment-lined baking sheet. About 1/4 of the crumbs will remain in the bowl; you can discard these.
Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15-minute mark.
While the cauliflower is baking, prepare all the toppings and rice of your choosing. (For this recipe, I like Garlic Right Rice.)
FOR TOPPINGS: Chop half a head of fresh green or purple cabbage into thin strips. Chop 6-7 green onions. Chop 9-10 sprigs of cilantro. Dice 1/2 of an avocado per guest. Slice limes.
BUILD YOUR BOWL: Start with the rice as a base. Top with Crispy Buffalo Cauliflower. Add cabbage, green onions, avocado, cilantro, and chipotle sauce. Finish with your favorite salsa or my favorite, Chipotle Bitchin Sauce. Squeeze a lime on top and serve.