Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk all of the Buffalo ranch dressing ingredients together. Refrigerate until ready to serve.
½ cup mayonnaise, 3 tablespoons Buffalo sauce, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, ½ teaspoon garlic salt, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
In a large bowl, whisk the flour, paprika, garlic salt, onion powder, and sparkling water together until a smooth, thick batter forms.
1 cup all-purpose flour, 1 teaspoon smoked paprika, 1 teaspoon garlic salt, 1 teaspoon onion powder, 1 cup sparkling water
Working one at a time, dip each cauliflower floret into the batter and place onto the prepared baking sheet. Repeat until all florets are dipped in batter and placed on the baking sheet.
1 head of cauliflower
Bake for 45-55 minutes or until very crispy. Spray the cauliflower with nonstick spray halfway through baking.
While the cauliflower bakes, make the sauce. In a small pot set over medium heat, combine the BBQ sauce and the buffalo sauce. Heat just until warm.
½ cup BBQ sauce, ¼ cup Buffalo sauce
Once the cauliflower is crispy, add the baked cauliflower to a large bowl. Toss with the Buffalo BBQ sauce and serve immediately with the Buffalo ranch dressing.