First prep your head of cauliflower and cut it into bite size florets and pre-heat your oven to 425 degrees.
Next, in a large mixing bowl add in the flour, onion powder, garlic powder, paprika and season salt and mix well to combine.
Then add in your buttermilk and mix very well to combine and the mixture will be thick and look like this.
Next, simply add in the cauliflower florets and toss everything to combine and make sure each piece is coated with the mixture.
This step is important, line a baking sheet with parchment paper and then top it with a wire rack and spray that with olive oil cooking pray. Then place the florets on top of the rack and make sure you space them out so they get crispy.
Then bake the cauliflower for 20 minutes and then flip them and bake them for another 20 minutes.
While the cauliflower is baking, make your buffalo sauce by melting the butter and then adding into the buffalo sauce and whisk well to combine.
Once the cauliflower is done, take it out and place the florets into a large mixing bowl. Then add the buffalo sauce on top and mix well to coat each piece of cauliflower.
Once the are coated they will start to soften back up, so to keep them crispy put them back in the over for about 7 more minutes. Then simply place them to a serving tray and add your favorite dipping sauce...I serve mine with ranch dressing!