Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat and lightly spray with olive oil cooking spray.

In a large mixing bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.

Gradually add milk to the dry mixture, whisking until you have a smooth batter with no lumps. The consistency should be like a thick pancake batter – not too runny, not too thick.

Add the cauliflower florets to the batter and gently toss until each piece is completely coated.

Arrange the battered cauliflower in a single layer on the prepared baking sheet, making sure pieces aren't touching. Lightly spray the tops with cooking spray for extra crispiness.

Bake for 20 minutes, then flip each piece and bake for another 10 minutes until golden brown and crispy on the outside.

While the cauliflower is baking, prepare the buffalo sauce by whisking together hot sauce, melted butter, and honey (if using) in a small bowl.

Once the cauliflower is done baking, carefully transfer the pieces to a large mixing bowl and drizzle with half of the buffalo sauce. Gently toss to coat.

Return the cauliflower to the baking sheet and bake for an additional 5-7 minutes to set the sauce.

Remove from oven and brush or drizzle with the remaining buffalo sauce for an extra kick of flavor.

Serve hot with ranch or blue cheese dressing and celery sticks on the side.