Cut the head of cauliflower into florets, rinse them well under cold water and set aside. 

Make the batter by whisking together the flour, cornstarch, salt, pepper, baking soda and baking powder in a medium-sized bowl. Add the cold seltzer and continue to whisk until all ingredients are blended and batter is smooth.

Heat the canola oil to 350°F in cast iron dutch oven or in a pot with deep walls.

While the oil is pre-heating, dip the cauliflower into the batter making sure each floret is evenly coated.  I usually work in batches of 8-10 cauliflower florets at a time.

Once the oil has reached its temperature, drop the battered cauliflower into the oil. The battered florets will start to float and puff up immediately. Once the cauliflower florets appear golden around the edges, use a metal slotted spoon to turn them. Once golden on all sides, use your slotted spoon to transfer them to a cooling rack or a baking sheet lined with paper towels. Batter and fry any remaining batches of cauliflower.

Let the cauliflower cool slightly and toss the fried cauliflower and buffalo sauce together in a large bowl.

Transfer to a serving dish or platter and serve with celery sticks and your favorite dipping sauce.