In a sauce pan over med-low heat, melt the butter and then combine all other Buffalo Sauce ingredients EXCEPT for the honey. Whisk until silky smooth and coats the back of a spoon.
Preheat your oven to 425 degrees. Set your oven rack in the middle. Break down your head of cauliflower into chunky pieces. You want the florets to have some substance to them so don't make them too small.
Whisk the water, milk, flour, panko, salt, pepper, paprika, and garlic powder in a large bowl or large glass measuring cup. Dredge your florets in the mixture so they are evenly coated. Shake off any excess batter and lay the cauliflower onto a baking sheet with a cooling rack inserted. (This should be a very thin coating and not heavy at all. Most of your coating should remain in the bowl.)
Bake in the oven for 20-25 minutes. Remove cauliflower from the oven. Gently place the cauliflower into a large bowl and drizzle about 2/3's of the buffalo sauce over top of them. Toss gently to completely coat the cauliflower. Place back on baking sheet and cook for another 15-20 minutes.
Finish with a 1-2 minute broil to brown the edges. Watch this step closely so you don't burn the "wings". Add the honey to the remaining buffalo sauce, whisk, then drizzle over the finished "wings." Garnish with scallions then serve with blue cheese dip and celery sticks.
Serve & Enjoy!