Melt the butter in a medium saucepan.

Add the hot sauce and stir until warm.

Preheat oven to 450 F. Spray a baking sheet with non-stick spray.

Place florets in a large bowl and sprinkle with the garlic powder, salt and pepper and toss gently to coat.

Transfer to the baking sheet and bake for 20 minutes or until just tender.

Remove to a large bowl, drizzle with the sauce and gently toss to coat.

Serve with cool Ranch dressing for dipping.

Fire up your grill for direct cooking. Spray a vegetable basket with non-stick spray.

Bring a large pot of water to a boil and add the florets. Cook until just tender, 3-4 minutes. Remove, rinse with cold water and drain well.

Transfer florets to a large bowl. Sprinkle with the garlic powder, salt and pepper and toss gently to coat.

Gently scoop the florets into the vegetable basket and place on the grill. Grill until just starting to char.

Remove to a large bowl, drizzle with the sauce and gently toss to coat.

Serve with cool Ranch dressing for dipping.