2 eggs
1½ cups all-purpose flour
1 teaspoon garlic powder
1¼ teaspoons salt
¾ teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 head cauliflower, cut into bite-size florets
Buffalo Sauce:
6 tablespoons butter
1¼ cups buffalo-style hot sauce (such as Frank’s)
¼ cup chopped fresh parsley (optional)
Carrots and celery sticks, as needed for serving
Blue cheese dressing, as needed for serving
Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.) Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl. In another large, shallow bowl, whisk the flour with the garlic powder, salt, black pepper and cayenne. Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower. Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet.
6. In a small pot, melt the butter over medium heat. Whisk in the buffalo sauce until well combined.
7. Add the fried cauliflower to the sauce and gently toss to coat. Garnish with parsley, if desired.
8. Serve the cauliflower immediately, hot, with the carrots and celery on the side and the blue cheese dressing for dipping.