Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, beat the 3 eggs until smooth. Add the cauliflower florets and toss until all florets are evenly coated with egg.

In a separate bowl, combine the 1 1/4 cups finely crushed corn flake crumbs, 1 teaspoon smoked paprika, 1/4–1/2 teaspoon cayenne (use to your taste), and a pinch of kosher salt and black pepper. Working in batches if needed, dredge each egg-coated cauliflower floret through the crumb mixture, pressing crumbs onto the florets so they adhere. Arrange the coated florets in a single layer on the prepared baking sheet.

Bake the cauliflower for 20–25 minutes, turning the florets once halfway through, until the coating is golden and crisp.

While the cauliflower bakes, make the buffalo sauce: whisk together 1/2 cup hot sauce, 1/3 cup melted butter or extra virgin olive oil, and 1/2 teaspoon seasoned salt with a pinch of black pepper until smooth. If you want extra sauce for dipping, set some aside before tossing.

When the cauliflower is done the first bake, transfer the hot florets to a large bowl, pour the buffalo sauce over them, and gently toss to coat without breaking the crust. Return the sauced florets to the baking sheet in a single layer and bake for an additional 5 minutes to set the sauce.

To make the spicy tahini ranch, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, and 1 teaspoon Dijon mustard until smooth. Stir in 2 teaspoons dried chives, 2 teaspoons dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4–1/2 teaspoon cayenne (use to your taste), and season with kosher salt and black pepper to taste.

Serve the buffalo cauliflower hot with the spicy tahini ranch on the side for dipping.