Line baking sheet(s) with foil or a silicone baking mat. Preheat oven to 425 F.
In a large bowl, combine the ingredients to make the batter: flour, almond milk, water, and spices. (slowly incorporating water until you get a smooth liquid texture.) Whisk well, until the batter has thickened.
Wash and cut cauliflower head into bite-sized pieces/florets. Toss the cauliflower pieces into the batter until that they are all evenly coated. (Coat 2-3 pieces at a time)
Transfer the cauliflower florets onto the baking sheet, making sure to leave behind any excess batter. (If you have tongs, they are perfect for transferring the cauliflower)
Bake the cauliflower for 20 minutes, flipping halfway through.
While the cauliflower is in the oven, prepare the buffalo sauce. In a small saucepan, over medium-low heat, melt the ghee/butter. Then, add the buffalo sauce and mix well. Remove the sauce from the heat when the sauce begins to boil, about 2-3 minutes.
Remove the cauliflower from the oven. Using tongs, grab the cauliflower piece by piece and dip it in the buffalo sauce, making sure all sides are evenly coated.
Place the coated cauliflower on the baking sheet and bake in the oven for 10 minutes at 425°F. Then, turn the oven to a high broil and broil the cauliflower for 5 minutes, until a crispy golden crust is formed.
Serve with your favorite dipping sauce. Try Hemp seed ranch for a healthy, delicious dairy-free dipping sauce!