Line a half-sheet rimmed baking tray with parchment. Preheat oven to 400° F / 205° C.

In a small bowl, whisk hot sauce, olive oil, and lemon juice. Set aside.

In a large mixing bowl, whisk paprika, smoked paprika, garlic powder, onion powder, chili flakes, kosher salt, and ground black pepper.

Add flour and almond milk and whisk until well combined.

Add cauliflower florets to the flour mixture. With your hands, toss until florets are completely coated in the flour mixture, with no dry pieces remaining.

Arrange coated florets on prepared tray.

Bake in preheated oven for 10 minutes. Toss with a flat spatula, then bake 10 minutes more.

With a pastry brush, brush florets with half of the sauce mixture. Return to the oven and bake for 10 minutes.

Toss florets with a spatula, brush with remaining sauce, and bake for 10 minutes more, or until cauliflower is fork-tender.

Serve immediately, accompanied by blue cheese dressing, homemade Greek yogurt dip, or other condiment of choice.

Store leftover buffalo cauliflower florets in an airtight container in the refrigerator for up to three days. Eat cold, or gently rewarm in the oven at 350° F (176° C) for 10 minutes, or until warmed through.