Cut cauliflower into evenly sized florets. Avoid very small pieces—they overcook and lose texture.

Preheat the oven to a high temperature and line a baking sheet with parchment. Place a wire rack on top if available to allow airflow underneath.

Whisk flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Slowly add liquid until the batter is smooth and pourable—thicker than milk but thinner than pancake batter.

Cornstarch is essential here. It lightens the coating and improves crispness.

Dip each floret into the batter, letting excess drip off. Arrange in a single layer with space between each piece.

Crowding traps steam and prevents browning.

Bake until the coating sets and begins to feel dry and lightly crisp on the outside. Flip halfway through for even cooking.

At this stage, the wings should hold their shape and feel firm, not soft.

Gently warm hot sauce and butter together until smooth. Do not boil. Taste and adjust heat if needed.

Remove cauliflower from the oven, toss lightly in buffalo sauce, then return to the oven for a final bake. This allows the sauce to cling and slightly caramelize without soaking the coating.