Rinse the quinoa under cold water. Place it in a saucepan with the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, and black pepper until evenly coated.

Spread the cauliflower in a single layer on the baking sheet. Roast for 20 minutes, flipping the pieces halfway through, until the edges turn golden and crisp.

Remove the cauliflower from the oven and immediately toss it in a clean bowl with the buffalo wing sauce until fully coated.

Divide the cooked quinoa among four bowls. Top each with the buffalo cauliflower, sliced celery, and shredded carrots. Drizzle with ranch dressing and sprinkle with chopped parsley before serving.