Preheat the oven to 400 degrees and in a large bowl combine the flours, garlic and onion powder, salt, pepper, paprika and whisk together. Add the oil and water and whisk until smooth. (You want a batter that is thick enough to coat the cauliflower and doesn’t run right off, but not so thick that it doesn’t adhere. Add more flour or more water if you find the consistency isn’t right.) Set aside while you chop the cauliflower.

Add the cauliflower to the batter and stir together to fully coat the florets.

Line a large baking sheet with parchment paper and set aside. In a separate medium bowl add the breadcrumbs or panko and working one at a time, drop a floret into the crumbs and let them adhere to the batter and using your hands to press on the crumbs a bit. Place on the baking sheet and space out evenly. Bake for 15 minutes on the middle rack.

After 15 minutes turn each floret to the other side and bake another 10-15 minutes until crispy.

Meanwhile, combine the buffalo sauce, butter and worcestershire sauce in a medium bowl. Microwave until the butter has melted and set aside.

When the cauliflower comes out toss them with the buffalo sauce and arrange again on the baking sheet. If there are too many crumbs on the parchment paper you may need some new paper. Place back in the oven and cook the cauliflower for 10 minutes on each side until it gets crispy again. It may alarm you how the cauliflower seems to get soggy when you toss it with the sauce, but if you bake it for the appropriate time it will definitely get crispy again.

Combine the ranch ingredients in a medium bowl and serve with the cauliflower for dipping.