Wash the cauliflower well, and shake dry. Place on a large cutting board.
Using a large, heavy knife, cut it in half from the bottom stem all the way through the top. From there, cut smaller cauliflower florets. That’s it! Now you have smaller pieces of cauliflower, without much struggle.
Once you have cut cauliflower florets, make the batter and bake the cauliflower. Preheat the oven to 425 degrees.
Add the milk, flour, garlic powder, pepper and salt to a large bowl, big enough to hold all the cauliflower as well as the batter. Whisk well until smooth.
Add the cauliflower to the batter in the bowl and toss to combine. Feel free to work in batches if it’s easier. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl.
Place the battered pieces in a baking pan and make sure the florets are not touching each other.
Bake in the preheated oven at 425 degrees on the center rack 25 minutes. Combine the oil with the buffalo sauce (because the fat helps the sauce adhere to the cauliflower). Dip cauliflower in sauce. Bake another 15 minutes.