Prep Cauliflower: Wash and thoroughly pat dry the cauliflower head with paper towels (dry cauliflower ensures maximum crispiness). Chop into uniform bite-sized florets, trimming excess woody stems.

Make Batter & Panko Station: In a medium bowl, whisk together the all-purpose flour, water, garlic powder, onion powder, smoked paprika, and salt until a smooth, pancake-like batter forms. Place the panko breadcrumbs in a separate shallow bowl.

Coat the Florets: Working in batches, dip each cauliflower floret into the batter to lightly coat, letting any excess drip off. Roll in panko breadcrumbs, gently pressing so the crumbs adhere to all sides.

Preheat Air Fryer: Preheat your air fryer to 390°F (200°C) for 3 minutes. Lightly grease the air fryer basket with olive oil spray.

Air Fry to Golden Crunch: Arrange coated cauliflower in a single layer in the basket without overcrowding (cook in two batches if needed). Generously spritz the tops with olive oil spray. Air fry at 390°F (200°C) for 14-16 minutes, shaking the basket vigorously halfway through at the 8-minute mark, until deeply golden and shatteringly crisp.

Whisk Buffalo Glaze: While the cauliflower cooks, whisk together Frank's RedHot sauce, melted butter, and honey in a large heatproof bowl until glossy and emulsified.

Toss & Serve Immediately: Transfer the sizzling hot crispy cauliflower straight from the air fryer basket into the bowl with the buffalo glaze. Gently toss with a rubber spatula until evenly coated. Plate on a platter, garnish with chopped scallions and crumbled cheese, and serve immediately with cool garlic ranch and crisp celery sticks!