1. Preheat the oven to 390°F (200°C) forced fan. Line a baking sheet with baking parchment and set aside. Clean the cauliflower, wash it, if needed, and let it drain. Cut or break into small florets.

2. Add the flour, smoked paprika powder, garlic powder, and ground cumin to a large bowl and mix to combine. Add the buttermilk and mix to get a smooth batter. Next, add the cauliflower florets and toss them in the batter until evenly coated. Transfer the cauliflower to the baking sheet, distribute the florets evenly, and bake them for about 20-22 minutes. Flip the cauliflower halfway through the baking time.

3. For the buffalo sauce, add the hot sauce, maple syrup, and butter to a small saucepan and heat up until the butter is melted and everything is well combined. Remove the cauliflower from the oven and transfer to a large bowl. Pour the buffalo sauce over the cauliflower and toss the cauliflower until evenly coated with the sauce. Place again on the baking sheet, spread it out, and bake the cauliflower for another 10 minutes.

4. While the buffalo cauliflower is finishing in the oven, prepare the dip. Add the Greek yogurt, mayonnaise, chopped chives, dried parsley, garlic powder, onion powder, and a dash of fresh lemon juice to a small bowl and mix to combine. Season with salt and pepper. Serve the buffalo cauliflower with the ranch dip and some celery sticks on the side.