Preheat oven to 450°F (230°C) if roasting, or heat a large skillet over medium-high heat with 2 tablespoons vegetable oil for shallow frying. Trim a 1 lb head of cauliflower into bite-size florets, rinsing and patting dry thoroughly.

Make batter

In a large bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold water until a smooth, slightly thick batter forms that coats the back of a spoon.

Coat cauliflower

Toss the cauliflower florets in the batter to coat evenly. Let excess drip off and arrange coated florets on a parchment-lined baking sheet if roasting, or gently place into the hot skillet oil in batches for shallow frying (do not overcrowd).

Cook cauliflower

If roasting: bake at 450°F (230°C) for 20–25 minutes, flipping once halfway, until edges are browned and crisp. If shallow frying: cook 3–4 minutes per side until golden and crisp, then transfer to a paper towel-lined plate to drain. For extra crispness, you can bake fried florets for 5 minutes at 425°F (220°C) before saucing.

Buffalo Sauce

Make sauce

In a small saucepan over low heat combine 1/2 cup Frank's-style hot sauce and 3 tbs unsalted butter. Stir until butter melts and the mixture is smooth. Whisk in 1 tbs honey, 1 tsp rice vinegar, 1/2 tsp sriracha (optional) and 1/4 tsp salt. Keep warm over the lowest heat for tossing.

Toss cauliflower in sauce

Place the cooked cauliflower in a large bowl. Pour the warm buffalo sauce over the florets and gently toss to coat thoroughly. Taste and adjust honey or salt if needed.

Honey Chili Sauce (for drizzling)

Whisk together 2 tbs honey, 1 tbs chili garlic sauce, and 1/2 tsp lime juice in a small bowl until smooth. Keep at room temperature for drizzling over finished bowls.

Bibimbap-style Bowl Assembly

Prepare rice and vegetables

Portion 2 cups steamed short-grain rice into two bowls (about 1 cup per serving). Arrange 1/2 cup shredded carrots, 1/2 cup sliced cucumber, 1 cup baby spinach, and 1/4 cup kimchi (if using) in separate sections around the rice. Drizzle 1/2 tsp sesame oil over the greens and sprinkle 1 tsp sesame seeds and 2 tbs sliced scallions across the bowls.

Top with buffalo cauliflower

Divide the sauced buffalo cauliflower between the two bowls, placing the florets on top of or beside the rice and vegetables.

Finish and serve

Drizzle honey chili sauce over the cauliflower as desired. Garnish with cilantro or parsley, additional sesame seeds, and lime wedges. Serve with optional ranch or blue cheese on the side for dipping.