Step 1

Preheat the oven to 450°F (230°C) with a rack in the center position. Line a half sheet pan with parchment paper.

Step 2

Place the flour, garlic powder, paprika, ¾ teaspoon kosher salt, and ⅛ teaspoon pepper in a medium bowl and whisk to combine. Stir in the buttermilk and ⅓ cup (80 mL) water and whisk until smooth (if it's very thick, add another tablespoon of water or so). Place the cauliflower in the batter and toss to coat. One piece at a time, shake off the excess batter and lay the cauliflower florets in a single layer on the sheet pan. Leave enough space between them (about ½-inch) so the cauliflower does not get soggy.

Step 3

Bake until crispy, 6 to 8 minutes. Carefully flip the florets and bake until the other side is browned, an additional 6 to 8 minutes. Remove from the oven and set aside.

Step 4

Reduce the oven temperature to 375°F (190°C).

Step 5

Meanwhile, in a small saucepan over medium heat, melt the butter. Remove from the heat and pour into a medium bowl. Add the harissa and stir to combine. Add the cooked cauliflower and gently toss to coat evenly. Discard the parchment paper from the sheet pan and replace with a fresh piece. Return the cauliflower to the baking sheet and and bake for 10 to 15 minutes, flipping halfway through, until browned and crisp. Serve hot, with your choice of dip on the side.