Crispy Popcorn Cauliflower

Instructions

1. 1

   Cut cauliflower into bite-sized florets, about 1-2 inches each. Rinse and pat completely dry.

2. 2

   In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

3. 3

   Gradually add milk to the dry mixture, whisking until you achieve a smooth batter with the consistency of pancake batter.

4. 4

   Heat oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy.

5. 5

   Working in batches, dip cauliflower florets into the batter, letting excess drip off, then immediately coat in panko breadcrumbs.

6. 6

   Carefully drop coated florets into hot oil and fry for 3-4 minutes until golden brown and crispy. Don't overcrowd the pot.

7. 7

   Remove with a slotted spoon and drain on paper towels. Keep warm in a 200°F oven while frying remaining batches.

8. 8

   In a small bowl, mix buffalo sauce and honey until combined.

9. 9

   Toss the crispy cauliflower in the buffalo-honey sauce or serve sauce on the side for dipping.

10. 10

    Serve immediately while hot and crispy, garnished with chopped green onions if desired.