Start by rinsing a fresh head of cauliflower under cool water. Cut it into bite-sized florets, ensuring they are roughly equal in size for even cooking. Lay them out on a clean kitchen towel to dry thoroughly.

In a mixing bowl, combine spelt or chickpea flour with water, garlic powder, onion powder, paprika, salt, and pepper. Whisk until the mixture is smooth and thick, resembling pancake batter.

Dip each cauliflower floret into the batter, making sure they are completely covered. Allow the excess batter to drip off back into the bowl. Place the coated florets on a plate and chill in the refrigerator for about 15 minutes.

Preheat your air fryer to 200°C (400°F). Arrange the coated cauliflower florets in a single layer in the air fryer basket. Lightly spritz with olive oil and air fry for approximately 15 minutes, or until golden brown and crispy.

After 15 minutes, carefully remove the cauliflower and place them in a mixing bowl. Toss them with Buffalo sauce until fully coated, then return to the air fryer for an additional 5 minutes.