Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and top with a cooling rack. Set aside.
Cut the cauliflower: Remove the green leaves from the bottom and trim the stump. Turn the cauliflower right-side-up and cut into quarters. From each quarter, trim the center by making a cut diagonally. Using hands, break cauliflower into florets.
In a large mixing bowl, combine flour, paprika, garlic powder, salt, pepper, and almond milk. Whisk until smooth. The mixture should be thick and pourable like a cake batter.
Add cauliflower florets to the mixing bowl and using tongs, coat evenly. Place cauliflower on the prepared baking sheet and allow the excess batter to drip from the cooling rack to the parchment paper.
Discard the parchment paper and grease the baking sheet. Transfer the cauliflower from the cooling rack to the baking sheet. Bake for 20 minutes.
In a small mixing bowl, combine hot sauce, vegan butter, and lemon juice. When cauliflower is done baking, remove from the oven and brush each piece with buffalo sauce.
Bake cauliflower for an additional 10 minutes. Remove from the oven and coat with remaining buffalo sauce.
Serve with vegan ranch, carrots, and celery.
Serve with vegan ranch, carrots, and celery. Leftovers keep for about 5 days. To reheat, bake at 200 for 15 minutes.
To make gluten-free, substitute all-purpose four with rice flour.