1 large head of cauliflower, cut into bite-sized florets
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk (or plant-based milk)
1 cup breadcrumbs
Vegetable oil for frying
Buffalo sauce or your favorite dipping sauce
Directions
In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
Gradually whisk in the milk until you have a smooth batter.
Place the breadcrumbs in a separate shallow dish.
Dip each cauliflower floret into the batter, allowing any excess to drip off, then roll in the breadcrumbs to coat.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
Fry the cauliflower bites in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch.
Remove the cauliflower bites with a slotted spoon and drain on paper towels.
Serve immediately with buffalo sauce or your favorite dipping sauce.
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Variations & Tips
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. If you prefer baking over frying, preheat your oven to 425°F (220°C) and bake the coated cauliflower on a parchment-lined baking sheet for 25-30 minutes, flipping halfway through. For a milder flavor, skip the buffalo sauce and serve with a honey mustard or ranch dressing. You can also add a sprinkle of Parmesan cheese to the breadcrumbs for an extra savory touch
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