Preheat oven to 425 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, water, olive oil, salt, garlic powder and onion powder until smooth. Set aside and let rest for 5 minutes.
Once oven is preheated, toss the cauliflower florets in the flour mixture until coated. Remove with a slotted spoon, shaking off any excess batter and spread out on the baking sheet in an even layer.
Roast until crispy and golden brown around the edges, about 20 to 25 minutes.
While cauliflower roasts, whisk together the hot sauce and coconut oil in a large bowl.
Once the cauliflower is out of the oven, immediately add it to the bowl with the hot sauce. Toss to coat, plate and serve while hot.