Preheat the oven to 425°. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, milk, onion powder, garlic powder, smoked paprika, salt and pepper until it's well combined.
Add the cauliflower florets into the bowl and toss to coat.
Place the cauliflower onto the baking sheet in a single layer. Bake for 30 minutes in the preheated oven.
Meanwhile, in a small pot melt the butter over medium heat. Add in the hot sauce, stir and set aside.
Remove the cooked cauliflower from the oven and put in a large bowl. Add the hot sauce mixture and stir well to coat.
Place the buffalo cauliflower back on the baking sheet and bake for another 15 minutes. Serve hot.
Equipment
Baking sheet
Cutting board
Notes
Try to cut the cauliflower into relatively uniform pieces so they cook evenly.
You can serve these with carrot and celery sticks and some ranch.
Store cooled leftover buffalo cauliflower in an airtight container in the fridge for up to 3-5 days. It's great as a side dish but I also love it in a wrap with hummus and spinach. Delicious!