Prep the cauliflower: Heat the oven to 425°F (220°C). Line two sheet pans with parchment and lightly oil them. Cut the cauliflower into even, bite-size florets so they cook at the same rate.

Mix the dry ingredients: In a large bowl, whisk 3/4 cup flour, 1/3 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Make the batter: Whisk in about 3/4 cup milk until you have a thick, smooth batter that clings to a spoon. Add a splash more milk if it’s too thick; add a spoon of flour if too thin. You want pancake-batter consistency.

Coat the florets: Add the cauliflower to the bowl and toss to coat every nook and cranny. Shake off any heavy excess so the coating stays light and crisp.

Arrange and bake: Spread the florets on the prepared pans, leaving space between pieces. Lightly drizzle or spray with oil. Bake 20–25 minutes, flipping halfway, until golden and crisp at the edges.

Make buffalo sauce: In a small saucepan, melt 3 tablespoons butter over low heat. Stir in 1/2 cup hot sauce and 1–2 teaspoons honey or maple syrup (optional). Keep warm. Taste and adjust heat or sweetness.

Toss and finish: Transfer the baked florets to a large bowl. Pour over the buffalo sauce and toss gently to coat. Return to the sheet pans and bake 5–7 more minutes to set the sauce and keep them crisp.

Serve: Plate with celery, carrots, and your favorite dip. Serve hot for maximum crunch.

Air fryer option: Cook battered florets at 375°F (190°C) for 12–15 minutes, shaking halfway. Toss with sauce, then air fry 2–3 minutes more to set.