Preheat your oven to 450°F (230°C). This high temperature will help achieve that crispy texture we all love.
Cut your large head of cauliflower into bite-sized florets. Make sure they are uniform in size for even cooking.
In a large mixing bowl, whisk together the eggs until well-beaten. In another bowl, combine the finely crushed corn flake crumbs, smoked paprika, cayenne pepper, and a pinch of kosher salt and black pepper.
Dip each cauliflower floret into the egg mixture, allowing any excess to drip off. Then, roll it in the corn flake crumb mixture, ensuring each piece is fully coated.
Line a baking sheet with parchment paper and spread the coated cauliflower florets in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
While the cauliflower is baking, mix the hot sauce, melted butter (or olive oil), and seasoned salt in a bowl until well combined.
Once the cauliflower is done baking, remove it from the oven and toss it in the buffalo sauce until well coated.
In a separate bowl, whisk together the tahini, lemon juice, Dijon mustard, dried chives, dried parsley, dried dill, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Adjust the seasoning to your taste.
Serve the buffalo cauliflower hot with a generous drizzle of the spicy tahini ranch on top or on the side for dipping. Garnish with additional chives or parsley if desired.
