Buffalo Cauliflower takes all your favorite things about buffalo chicken wings - the crispy exterior, soft interior, and tangy, spicy buffalo taste - and turns them into a healthier option you don't have to feel guilty about eating. Super easy and so good!
Preheat oven to 425 degrees. Line a large baking sheet with foil.
Whisk flour and spices together in a large bowl. Slowly whisk in water and milk. Add panko breadcrumbs to a large zip lock baggie.
Working in batches, toss the cauliflower with the batter. Don't overcrowd. I did this in about four bathes. Use a slotted spoon to let all the excess batter drip off. Transfer to the baggie with the panko. Seal and shake until cauliflower are coated. Transfer to the prepared baking sheet. Repeat with remaining cauliflower.
Bake in the oven until crispy and golden brown, about 25 minutes.
While the cauliflower cooks, add the hot sauce, lemon juice, and butter to a medium bowl. ( I use the same bowl from earlier, just washed out.) Microwave in 30-second increments until the butter is melted. Whisk to combine.
When the cauliflower is brown and crispy, transfer to the sauce. Toss until coated. Serve immediately.