Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and lightly grease or spray. Trim a medium-large head of cauliflower into roughly 1-inch florets; try to keep pieces uniform so they cook evenly.

Make batter

In a large mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 3/4 tsp salt and 1/2 tsp black pepper. Whisk in 3/4 cup cold water and 1/4 cup milk until smooth. If using, whisk in 1 large egg for added crispness. Batter should be thick enough to coat—adjust with a tablespoon of water or flour as needed.

Optional panko dredge

If using panko: place 3/4 cup panko breadcrumbs in a shallow bowl. After dipping each floret in batter, roll it in the panko to coat evenly. This step yields extra crunch but is optional.

Coat florets

Working in batches, fully coat each cauliflower floret in the batter (and panko if using). Shake off excess and place the coated florets on the prepared baking sheet, spaced so they don’t touch.

Bake until crisp

Lightly brush or mist each coated floret with vegetable oil (about 2 tablespoons spread over the batch). Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the batter is set and starting to brown and crisp at the edges. If you prefer extra crispness, switch to broil for 2-3 minutes monitoring closely to avoid burning.

Buffalo Sauce

Make sauce

While the cauliflower bakes, combine 1/2 cup hot sauce and 3 tablespoons unsalted butter (or vegan butter) in a small saucepan over low heat. Stir until butter melts and sauce is smooth. Whisk in 1 teaspoon apple cider vinegar, 1 teaspoon honey or maple syrup, 1/2 teaspoon Worcestershire sauce (optional), and 1/8 teaspoon cayenne if using. Heat gently for 1-2 minutes, then remove from heat.

Toss & Serve

Toss in sauce

When the cauliflower is crisp and golden, transfer the hot florets to a large heatproof bowl. Pour the warm buffalo sauce over them and toss gently but thoroughly until each piece is evenly coated.

Finish and serve

Arrange coated florets on a serving platter. Sprinkle with 1 tablespoon chopped fresh parsley. Serve immediately with celery and carrot sticks and 1/2 cup ranch or blue cheese dressing for dipping.