Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and 1/2 tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.

Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.

For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.