Preheat the oven to 450°F (232°C) and line a large baking sheet with parchment paper or lightly grease it.

In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Pour in the milk and stir until a smooth batter forms.

Add the cauliflower florets to the batter and toss until fully coated.

Arrange the coated cauliflower in a single layer on the prepared baking sheet, leaving a little space between pieces.

Bake for 20 minutes, flipping the florets halfway through, until they begin to brown and crisp.

While the cauliflower bakes, mix the buffalo sauce and melted butter in a medium bowl.

Remove the cauliflower from the oven and toss the hot florets in the buffalo sauce mixture until evenly coated.

Return the sauced cauliflower to the baking sheet and bake for 10 to 15 minutes more, until the coating is set and the edges are crisp.

Serve hot with ranch or blue cheese dressing and fresh celery and carrot sticks if desired.