Wash and chop cauliflower into florets. Pat dry to soak up moisture. Place in a large bowl and drizzle about two tbsp of olive oil and toss lightly.
In a medium bowl, combine almond flour, flax seed, garlic powder, cumin, paprika, salt, and pepper. Mix into the florets, coating evenly.
Line a baking sheet with parchment paper and spray with non-stick cooking spray so that they don't stick. Place coated florets on baking sheet, making sure they aren't touching one another. Bake for 30 minutes, flipping halfway.
Remove from oven and transfer each floret back into a bowl. Pour in buffalo hot sauce and stir to coat evening. Place each floret back on the baking sheet, spread apart, and bake for another 15 minutes. You can broil on high for an additional 5 minutes, watching carefully that they don't burn, until desired crispiness.
Top with chopped green onion and serve on a bed of romaine or curly leaf lettuce, with chopped carrot, celery and your favourite dipping sauce. Enjoy!