Golden, craggy-edged cauliflower florets get their crunch from a simple flour-and-water batter seasoned with garlic powder, onion powder, and smoked paprika, then roasted on a wire rack until crisp. A glossy, tangy hot sauce coating — brightened with a touch of apple cider vinegar — clings to every piece and caramelizes under high heat for that deep, blistered finish buffalo wings are known for. The whole thing comes together on one baking sheet, with a second quick roast locking in the sticky, spicy glaze so the edges stay crackly instead of soggy. Serve it hot with crisp celery sticks and a cool, creamy dip on the side for that classic contrast of heat and richness. It's a satisfying, plant-forward appetizer that fits easily into a vegetarian spread without sacrificing any of the fiery, crave-worthy flavor.
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Preheat the oven to 450°F (230°C). Line a large baking sheet with a wire rack and lightly spray or brush the rack with oil.
In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon without dripping off immediately.
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