Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, smoked paprika, chili powder, black pepper, salt, garlic powder, and onion powder. Whisk together. Add the buttermilk and then whisk to combine.
Add the cauliflower to the bowl and gently toss to evenly coat the florets in the batter. Add the panko breadcrumbs and toss until well coated.
Lay the cauliflower out onto the baking sheet, spacing apart as much as possible. (If you have to use 2 baking sheets to allow space, then do so. Spacing the cauliflower apart let’s the cauliflower stay slightly crispy.)
Bake for 20 minutes. Then flip the cauliflower and return to the oven for another 20 minutes.
While the cauliflower is finishing in the oven, add the buffalo sauce, butter, and honey to a small pot over medium heat. Bring to a slight boil and simmer for 1-2 minutes and then remove from the heat.
When the cauliflower are done, scoop them into a large bowl. Pour in as much or as little of the buffalo sauce as you like. Gently toss to evenly coat. Place the cauliflower back on the baking sheet and return to the oven for another 10 minutes.
When done, the cauliflower should be slightly charred, tender, but still a little crisp thanks to the panko. Serve as is, with more buffalo sauce, or with ranch dressing. Enjoy!