Preheat oven to 425 F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil.
In a medium bowl, stir together water, milk, flour and spices until well-combined.
Dip florets into the batter, shaking off the excess before adding to the lined baking sheet in a single layer.
Bake for 20 minutes, flipping halfway through, until crispy and golden brown.
While the cauliflower is baking, melt butter in a small saucepan over medium heat. Stir in hot sauce and honey. Cook for another 5 minutes until slightly thickened. Remove from heat and cool slightly.
Add florets to large bowl and toss with ¾ cup of the buffalo sauce. Return to the lined baking sheet in a single layer. Bake for another 15 minutes, then drizzle with remaining sauce.
Serve immediately with ranch or blue cheese.