For the cauliflower: Prepare a grill for medium heat.
Cut the cauliflower into 1-inch-thick (2-centimeter) steaks and transfer to a baking sheet.
In a small bowl, stir together the garlic powder, smoked paprika, cayenne pepper, cumin, onion powder, 3 tablespoons of the butter and salt and pepper to taste. Brush both sides of the cauliflower steaks with the butter mixture and season with more salt and pepper.
Transfer the cauliflower to the grill, close the lid and cook until charred and tender, 6 to 8 minutes per side. If the cauliflower is charring too quickly, feel free to turn half of your grill off and finish cooking the cauliflower on the cool side of the grill.
Meanwhile, whisk together the cayenne pepper hot sauce with the remaining 3 tablespoons melted butter in a small bowl.
When the cauliflower is tender, remove it to the baking sheet and spoon over the Buffalo sauce, flipping gently to coat. Add the baking sheet to the grill, close the lid and cook the cauliflower for an additional 2 to 4 minutes to allow the sauce to sink in and heat through.
For the blue cheese sauce: Whisk together the buttermilk, sour cream, chives, dill, mayonnaise and onion powder in a large bowl. Stir in the crumbled blue cheese and diced celery and season to taste with salt and lots of pepper.
To serve, spread the blue cheese dressing onto a platter and top with the Buffalo cauliflower. Scatter with extra blue cheese, reserved celery leaves and some dill and chives, if desired.
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