Preheat oven to 400F and line a baking sheet with parchment paper
Cut cauliflower head into bite-sized florets.
In a mixing bowl, combine the flour, ground paprika, onion powder, garlic powder, salt, and milk. The mixture should be thick and smooth.
Dip each cauliflower floret in the batter. Shake off any excess batter and then place into a bowl of panko breadcrumbs. Coat with breadcrumbs and then place onto prepared baking sheet.
Bake for 20 minutes, flipping the florets halfway through cooking time.
While the cauliflower is baking, prepare the buffalo sauce by combining the Buffalo sauce and the avocado oil in a large mixing bowl.
Once the cauliflower is cooked, remove from the oven and add to the prepared buffalo sauce. mix together until all the florets are well coated.
Return the coated cauliflower to the baking sheet and bake for a further 10-15 minutes, or until desired crispiness is achieved.
Serve with celery sticks and your favorite dipping sauce.
Notes
Nutritional Information listed below is for 5 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.Entire dish - kcal: 1238 F: 27 C: 214 P: 41