Preheat oven to 450°F.
Cut cauliflower into small-to-medium florets and rinse if you haven't already. Pat to dry.
Add flour, water, garlic powder, paprika, salt and pepper into a large bowl. Stir to combine. Add cauliflower florets and toss to coat.
Line a baking sheet with parchment paper or spray with a cooking spray. Don't skip this step or the cauliflower will stick.
Spread coated cauliflower onto a baking sheet in a single layer with space in between each floret.
Bake for 25 minutes, tossing once at the 15 minute mark.
Remove pan from oven, add cauliflower florets back into same large mixing bowl and pour wing sauce over the cauliflower and toss to coat.
Spread cauliflower on baking pan again and bake for 12 more minutes, until the cauliflower starts to brown.
Set oven to broil and broil the cauliflower for 2-3 minutes or until they're looking crispy. Make sure to keep an eye on them so they don't burn!
While cauliflower is roasting, add soaked and drained cashews into a high powered blender or food processor with ½ cup water, dill, garlic powder, onion powder, salt and pepper. Blend until smooth.
Serve cauliflower wings with cashew dressing and celery.