Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat. Lightly oil or spray the surface to prevent sticking.

Cut the cauliflower. Break the head into medium, bite-size florets. Aim for even sizing so everything cooks at the same pace.

Make the batter. In a large bowl, whisk 1/2 cup flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Add 3/4 cup plant milk and whisk until smooth. The batter should lightly coat the florets; add a splash more milk if it’s too thick.

Coat the florets. Add the cauliflower to the bowl and toss to coat. Shake off excess batter so you don’t get soggy spots.

Bake until set. Arrange coated florets on the prepared pan without crowding. Bake for 18–20 minutes, flipping once halfway, until lightly golden and set.

Make the Buffalo sauce. In a small saucepan over low heat, melt 3 tablespoons vegan butter. Stir in 1/2 cup hot sauce and 1–2 teaspoons maple syrup (optional) for balance. Warm just until combined. Taste and adjust heat or sweetness.

Sauce and return to oven. Transfer baked florets to a large bowl. Pour over the Buffalo sauce and toss to coat evenly. Return to the pan and bake another 10–12 minutes until edges crisp and the sauce bakes in.

Mix the vegan ranch. In a small bowl, stir 1/2 cup vegan mayo with 1–2 tablespoons plant milk to reach a creamy but dippable consistency. Add 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1/4 teaspoon salt, and pepper to taste. Chill while the cauliflower finishes.

Serve. Pile the Buffalo cauliflower onto a platter. Sprinkle with extra herbs if you like. Serve hot with vegan ranch on the side and crisp celery or carrot sticks.