Mix all the ingredients for the blue cheese dip in a small bowl. Whisk well until combined. Alternately blend in a small blender. Cover and refrigerate until ready to serve.
Preheat the oven to 425F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
In a large mixing bowl, mix together chickpea flour, garlic powder, salt and pepper. Add water and whisk to make a smooth batter -- make sure there are no lumps.
Add the cauliflower into the batter and make sure all the florets are evenly coated with the batter. Drip the extra batter and place it on the baking sheet, spray lightly with cooking spray and bake for 20 minutes.
In the mean time, combine hot sauce with melted butter/ coconut oil in a large mixing bowl.
Add the cauliflower into the buffalo sauce and mix well. Place the florets back on the baking sheet and bake for another 20~25 minutes or until crisp and golden.
Serve hot with the buffalo cheese dip.