YIELDS: 1 / TOTAL TIME: 25 MINS
1 head of cauliflower, cut into small florets
3/4 c. flour
2 tbsp. Hot sauce
1 c. buttermilk
2 c. breadcrumbs
Ranch dressing, for serving
In a large bowl, whisk together buttermilk, flour, hot sauce and a teaspoon of Kosher salt. Mix until the batter is smooth.
Dredge each cauliflower floret in the batter until evenly coated. Allow excess batter to drip off, then roll each piece in the breadcrumbs until evenly coated.
Heat about 1/2"-inch vegetable oil in a large deep skillet over medium heat.
Work in batches to fry the cauliflower. When the oil is hot, add florets with tongs to the skillet. Fry until golden brown and crispy, about 2-3 minutes. Drain on paper towels. Season with more salt and pepper, to taste.
Serve warm with ranch dressing.