Preheat oven to 450 degrees. Line a large baking sheet (or two) with aluminum foil and grease well with oil or butter.

In a large bowl, combine flour, cornstarch, seltzer, olive oil, garlic powder, salt and pepper. Add cauliflower florets and stir well to evenly coat each piece. Place coated cauliflower in a single layer on baking sheet(s). Try to leave room between each piece to allow them to “breathe” and get crispy. If they are too close together, they may steam cook and may not get crispy. If you need to use two pans and can’t fit them on the same rack, the best option is to cook in batches otherwise the tray on the bottom won’t brown and may not crisp as well. Disregard this concern if you have a convection oven:-)

Bake the cauliflower for 20 minutes, flipping them half way through so they don’t burn on one side. Remove them after 20 minutes and return them to the large bowl (that has been cleaned). Pour the Buffalo Sauce (instructions below) on top and stir them to evenly coat with the sauce. You can reserve some sauce for dipping if you’d like, there should be more than enough. Put the cauliflower back on the sheet pan(s) and return to the oven for another 5-10 minutes.

Remove from oven and serve with blue cheese dressing and celery sticks.

While the cauliflower is baking, combine all ingredients for the sauce in a microwaveable bowl. Heat for 1 to 2 minutes until the butter is melted. Stir well to combine the ingredients until they no longer separate.