First thing's first, get a head of cauliflower and chop it up into little bite sized pieces. I haven't worked with cauliflower all that much so I basically just treated it like broccoli. I cut off the stems and left the heads in various chicken-nugget-like sizes.
In a separate bowl, mix 1 C flour, 1 C water and 2 t garlic powder. This is the batter that you'll dip the cauliflower into. You'll notice it uses water rather than milk, keeping the fat and calories to a minimum. I didn't get a picture of this step because the dentist office called, but you just coat the cauliflower and put it on a greased cookie sheet. I used my silpats rather than greasing them and it worked great.
Bake them for 20 minutes at 450 degrees and they will look like this. Nothing special, just battered cauliflower. Take about 3/4 C buffalo sauce and 1 Tbsp melted butter (these are the only fat calories I swear) and mix them together in a bowl. Thoroughly coat the cauliflower with the sauce and then put them back on the cookie sheet to bake for another 5 minutes.