Preheat the oven to 450 degrees F. Line two rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the milk and lemon juice. Set aside for 5 minutes to slightly thicken.

In a large bowl, whisk together the flour, cornstarch, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper.

Pour the thickened milk mixture into the dry ingredients and stir until a smooth batter forms.

Add the cauliflower florets and gently toss until fully coated.

Transfer the coated cauliflower to the prepared baking sheets, shaking off excess batter and arranging in a single layer.

Bake for 25 minutes, flipping once halfway through, until lightly golden and set.

While the cauliflower bakes, melt the butter in a small saucepan. Whisk in the honey and hot sauce until smooth and glossy.

Remove the cauliflower from the oven and toss gently with the buffalo sauce.

Return the cauliflower to the baking sheets and bake for an additional 10 to 12 minutes, until the sauce has set and the edges are crisp.

Serve immediately with blue cheese or ranch dressing, plus carrot and celery sticks.