Place one of your oven racks in the bottom third of the oven and preheat it to 425°F. Line a large rimmed sheet pan with parchment paper.
Cut the cauliflower into large florets with as much of the stem as possible intact to give them the look of wings.
Transfer to a large bowl, including any cauliflower bits. In a small bowl, whisk together the cornstarch, the garlic and ancho chile powders, and the black pepper, then whisk in two tablespoons of olive oil.
Pour the mixture over the cauliflower and toss to coat.
Arrange the cauliflower pieces on the sheet pan without crowding them and bake for 10 minutes.
Take the sheet pan out of the oven and flip the cauliflower pieces.
Bake for another 10 minutes.
Meanwhile make the Buffalo sauce: whisk together the hot sauce, the remaining olive oil, the lemon juice, and minced garlic in a small bowl, and set aside.
Take the cauliflower out of the oven, flip each piece again, and brush with the Buffalo sauce.
Return to the oven for a final 10 minutes or until browned and crispy.
Serve while still warm.
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