Trim and cut the cauliflower into bite-sized florets, aiming for pieces about 1 to 1½ inches across.

Pat any excess moisture off with a towel.

Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.

The batter should be thick enough to coat but still pourable.

Add the florets to the batter and toss gently to coat each piece.

Lift the florets with a slotted spoon to let excess batter drip off.

Preheat the air fryer to 375°F (190°C) for about 3 minutes and lightly spray the basket with cooking spray.

Arrange the battered florets in a single layer in the air fryer basket.

Air fry for 12–15 minutes, shaking the basket halfway through.

The florets should be golden brown and crispy when done.

In a small bowl, combine the buffalo sauce and melted butter and whisk until glossy.

Transfer the cooked cauliflower to a large bowl, pour the buffalo sauce over it, and toss until evenly coated.

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