Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Wash and cut cauliflower into bite sized pieces.

In a large mixing bowl, add the water, flour, garlic and onion powder, and salt. Whisk until well combined. Add the cauliflower to the batter in the bowl, and toss to coat the cauliflower in batter. Remove the pieces of cauliflower, one by one with a fork. Make sure to shake off any excess batter.

Arrange the cauliflower pieces on a parchment lined baking sheet in a single layer; making sure pieces aren’t touching on the pan. Spray the tops with cooking spray, this will help them get super crispy. Bake for 20 minutes. Flip them over and bake for 15 more minutes, until golden and crispy.

While the cauliflower is baking, prepare the hot sauce/butter mixture. Melt the butter in a saucepan on the stove over medium heat. Then add the hot sauce to the melted butter and stir. Set aside.

Toss the florets with the sauce in a large bowl, then return to the pan. You can serve them immediately, or to make them crispier, put them back in the oven for 15-20 minutes.

Store any leftover cauliflower buffalo bites in an airtight container in the fridge for up to 2-3 days. Reheat in the oven, toasted oven, or an air fryer to get them crispy again.