Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the cauliflower: Cut the head into small, uniform florets. Rinse and pat dry thoroughly to help the coating stick.

In a large bowl, whisk the eggs until fully combined.

In another bowl, mix the almond flour, garlic powder, onion powder, smoked paprika, salt, and pepper.

Dip each cauliflower floret into the egg mixture, making sure it’s fully coated.

Transfer the floret to the almond flour mixture and coat evenly, shaking off excess.

Place coated cauliflower on the baking sheet, leaving space between each piece to allow even cooking.

Lightly spray with olive oil or drizzle a small amount over the top.

Bake for 25–30 minutes, flipping halfway, until golden and crispy.

While cauliflower bakes, prepare the buffalo sauce by melting butter in a saucepan over low heat. Stir in hot sauce, garlic powder, and cayenne pepper.

Remove cauliflower from the oven and let it cool slightly.

Place cauliflower in a mixing bowl and pour buffalo sauce over it. Toss gently until fully coated.

Return coated bites to the baking sheet and bake an additional 8–10 minutes to set the sauce.

Remove from the oven and allow to cool for 2–3 minutes.

Serve immediately with your favorite dipping sauce.