Preheat oven to 425F and line baking sheet with parchment paper.
In a large bowl whisk together the water, chickpea flour, smoked paprika, and salt and pepper. Add the cauliflower florets inside the bowl and cover with batter. You may have to work in batches here.
Using a fork, lift up the florets and let the excess batter drip off then place florets on baking sheet. Once all florets have been in the batter bake for 20 minutes.
Make the buffalo sauce by adding the hot sauce, butter and Sriracha in a medium sauce pan and cook on low to medium heat till it's heated through.
When the cauliflower is done baking remove from oven and place in hot sauce mixture, submerging each piece completely. Using a fork or a slotted spoon remove from buffalo sauce and place back on baking sheet with parchment paper and bake for 5 more minutes.
Serve with celery sticks, vegan blue cheese and enjoy!