Preheat oven to 375 degrees. Line TWO baking sheets with parchment paper.
Cut head of cauliflower into florets. Set aside.
In a large (gallon size) ziploc bag, mix together flour, salt and pepper.
Pour milk into a bowl.
Place rice crumbs into a bowl. (Building a breading assembly line...)
Place the cauliflower florets into the ziploc bag with the flour mixture. Shake, shake, shake, to coat all of the pieces.
Place the pieces of cauliflower into the milk for 15 seconds each. I do these in batches of 4 or 5 florets at a time.
Remove from the milk and roll in the rice crumbs to evenly coat. Place onto parchment lined cookie sheet.
Once all are breaded, place in oven and cook for 30-45 minutes, checking every 15 minutes to gently turn.
At 30 minutes, insert a fork into one cauliflower floret to check for doneness. It should be soft but still have a bit of resistance. Sometimes cauliflower will cook the full 45 minutes and sometimes it is nice at 30.
While the cauliflower bakes, melt the butter substitute and add to buffalo sauce. Have it ready to go in a large mixing bowl.
When cauliflower is done, toss florets in the buffalo sauce and serve immediately. Add a side of ranch of bleu cheese dressing if you would like.