Prepare the Cauliflower

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Cut the Cauliflower: Wash and cut the cauliflower into bite-sized florets. Make sure the pieces are roughly the same size for even cooking.
3. Make the Batter: In a large mixing bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, pepper, and smoked paprika (if using). Gradually add water or non-dairy milk, whisking until the batter is smooth and thick enough to coat the cauliflower.
4. Coat the Cauliflower: Dip each cauliflower floret into the batter, making sure it’s well-coated. Place the battered florets onto the prepared baking sheet in a single layer.
5. Bake: Drizzle the cauliflower with olive oil (optional) to help it crisp up. Bake for 25-30 minutes, flipping the florets halfway through, until they are golden and crispy.

Prepare the Buffalo Sauce

1. Melt the Butter: In a small saucepan, melt the vegan butter over medium heat.
2. Add the Hot Sauce and Spices: Stir in the hot sauce, garlic powder, onion powder, and cayenne pepper (if using). Simmer for 2-3 minutes until everything is well combined and heated through.
3. Toss the Cauliflower: Once the cauliflower is baked and crispy, remove it from the oven. Place the cauliflower into a large mixing bowl and pour the buffalo sauce over the top. Toss the cauliflower until it’s well-coated in the sauce.