Preheat the oven to 450°F and line a baking sheet with parchment paper. Cut the cauliflower into bite-size florets.
In a small bowl, whisk the flour with garlic powder, paprika, salt and pepper. Start whisking in 1 cup water, a small amount at a time, until you have a batter that's thick enough to coat a finger or spoon.
In your biggest mixing bowl, add half the cauliflower and half the batter and toss until evenly coated. Lay cauliflower on the prepared baking tray, leaving plenty of space between each floret. More space means crispier cauliflower. Repeat with the rest of your cauliflower.
Bake until golden brown and crispy, 20 to 25 minutes, tossing once or twice throughout.
Meanwhile, in a medium saucepan, melt butter and hot sauce. Once the sauce starts to simmer, add the habanero hot sauce, if using, and honey. Add the baked cauliflower to the buffalo sauce and toss to coat.
Return the cauliflower to the baking sheet and put it back in the oven until the cauliflower is crispy, 10 to 15 minutes.
Serve immediately with any dips you like! It's perfect with truffle hot sauce.
