Preheat oven to 450 degrees.

Combine ingredients for the Greek yogurt ranch (add water to thin if needed) and place in refrigerator while making the buffalo cauliflower and salad.

Cut your cauliflower into decent-sized florets, and set aside.

Mix flour, water, cayenne pepper, garlic powder, onion powder, and paprika in a large bowl. Place panko breadcrumbs and salt in a separate bowl.

Place cauliflower florets in the flour and water mixture bowl and mix until all the cauliflower is evenly coated. Then, dredge each floret in the panko mixture one by one and place on a prepared baking sheet with a wire rack. (Without a wire rack is okay too). Place in the oven for 20 - 25 minutes, or until the cauliflower is golden brown and fork tender.

While the cauliflower is baking, work on assembling the salad. In each serving bowl, ration the spring mix, carrots, cucumber, tomato, red onion, and crumbled blue cheese.

Once the cauliflower is done cooking, place the florets in a large mixing bowl. Pour over warmed-up buffalo sauce (I warm it in the microwave) and toss until all the florets are covered evenly. Then, optionally drizzle over hot honey.

Place the buffalo cauliflower onto the salad, drizzle over some of the Greek yogurt ranch, and serve.