Preheat the oven to 450 degrees F
Mix the water, flour, garlic powder, baking powder, and salt in a medium bowl.
Place parchment paper on a baking sheet.
Dip each piece of cauliflower into the batter and shake all excess batter off. Then place the pieces on the parchment paper. Repeat the process until all the caulliflower pieces are coated.
Spray the tops of the cauliflower with coconut oil cooking spray. Do this lightlyby holding the bottle about a foot from the cauliflower.
Bake for 17 minutes.
While the cauliflower is cooking, melt the coconut oil in a small saucepan over medium heat. Add the hot sauce and stir. once combined, remove the pan from the heat.
When the cauliflower is ready, put the florets in a heat-safe bowl and pour the hot sauce mixtture over them. Toss to coat.
Place the cauliflower back on the parchment paper and bake for another 5 minutes.
Massage the kale until it is a bit wilted, about 5 minutes.
Place the kale in a bowl. top with the Buffalo cauliflower and the Buttermilk Ranch Dip.