Preheat oven to 425°F. Toss together cauliflower, flour, salt and pepper. Shaking off excess flour, dip each floret in beaten eggs, then roll in bread crumbs until well coated. Arrange on two parchment paper-lined baking sheets, about 1-inch apart. Spray with cooking spray.

Bake on top and bottom racks of oven, switching and rotating pans once, for 30 to 35 minutes or until cauliflower is golden brown and tender.

In large bowl, toss cauliflower with buffalo hot sauce. Arrange on serving platter; drizzle sour cream over top. Sprinkle with blue cheese and chives.

TIP: Serve with celery and carrot sticks and extra sour cream on the side for dipping.