For the Cauliflower:
For the Honey Buffalo Sauce:
Preheat oven to 450 degrees and line a baking sheet with parchment paper. Rinse cauliflower and break into florets. Place florets in a medium bowl.
Whisk together the buttermilk, flour, and garlic powder until smooth. Pour over cauliflower florets and toss well to coat. Place florets on the baking sheet and roast for 25 minutes, flipping florets over after 15 minutes.
While cauliflower is roasting, stir together hot sauce, butter, and honey in a small saucepan and bring to a boil over medium heat. Lower heat and simmer for 5-10 minutes, stirring occasionally.
When cauliflower is done roasting, remove from oven and drizzle with 2/3 of the sauce, tossing to coat. Return cauliflower back to the oven and roast for an additional 10 minutes.
Place cauliflower in a serving dish and spoon additional sauce over florets. Serve with celery and ranch or blue cheese dressing for dipping.