Preheat oven to 450 degrees. Cut cauliflower into florets and rinse. Drain well.
Combine garbanzo flour, garlic powder, salt, paprika and 2 cups water to make the batter. Whisk until combined. Dip cauliflower in batter and place baking sheets lined with parchment paper, in a single layer without touching. (May be frozen on covered sheet pans at this point and baked directly from freezer.)
Spray the tops with cooking spray. Bake for 18-20 minutes or until the tops start to get golden brown and crisp.
Combine Buffalo Sauce and Aquafaba Mayo in a bowl. Pull cauliflower out of the oven and add them to bowl with sauce and toss to coat. Put them back into oven for another 5 minutes to crisp back up. Remove from oven and serve hot.