Crispy Buffalo Cauliflower Bites

Method

1. Make the Buffalo sauce: In a small saucepan over low heat, melt the butter, then stir in the 1/4 cup hot sauce and whisk until smooth. Alternatively, melt the butter in the microwave, then stir in the hot sauce until fully combined. Set aside.
2. In a large bowl, whisk together the cornstarch, flour, salt, garlic powder, and onion powder. Add the milk and 2 teaspoons hot sauce and whisk until completely smooth. The batter should be the consistency of pancake batter.
3. Add the cauliflower florets to the bowl and toss until evenly coated. You should have just enough batter to lightly coat all the florets.
4. Heat about 1/8 inch of vegetable oil in a large nonstick or cast iron skillet over medium-high heat. Line a plate with a few layers of paper towels and set it next to the stove.
5. When the oil is hot and shimmering, add the cauliflower in a single layer, making sure not to crowd the pan (you’ll need to do this in two or three batches, depending on the size of your skillet). The cauliflower can splatter a bit as it cooks, so be careful. Cook for 5 to 7 minutes, turning the florets every couple of minutes to brown as many surfaces as possible—since cauliflower doesn’t have flat sides, rotate each piece occasionally so it gets golden and crisp all over. Add more oil between batches if needed, and adjust the heat to prevent burning. Transfer the cooked cauliflower to the paper towel–lined plate to drain.
6. Transfer the cooked cauliflower to a platter and drizzle with the warm buffalo sauce. Alternatively, serve the sauce on the side (this will keep the cauliflower crispy). Serve right away with ranch or blue cheese dressing, if desired.