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Place the drumsticks in a large bowl and generously season with salt. Add the buttermilk and gently stir to coat the chicken. Cover and marinate overnight if you can. Bring the chicken out and let it sit on the counter for about an hour, coming back to room temp.
In a medium bowl, combine the honey, melted butter and bbq or wing sauce.
Preheat your oven to 425. Arrange the cauliflower florets on one baking sheet, and the drumsticks on another. (You’ll let the marinade drip off first) Season the chicken with coarse salt and pepper, and roast everything for 25 minutes. Brush the chicken all over with the sauce, then roast another 20 minutes. Give it all another brush, then roast five more minutes. That’s when the magic happens. The cauliflower gets this full roasting time as well.
Serve it all with parsley and thinly sliced red onion, if desired!
Serves 4-6.