A breaded deep-fried cauliflower that can be used for buffalo cauliflower, orange cauliflower or popcorn cauliflower nuggets.
The basic batter recipe is great when eating with a sauce drizzled over them or on the side for dipping. However, they're also delicious (and crispier) eaten with the seasoning cooked into the batter for this simply add the following to the batter mixture.
If you don't have a deep fryer - you can use a saucepan filled with about 3-4 inches of oil. A thermometer that goes up to 400° F will also be helpful. You can then use a slotted spoon or tongs to remove the cauliflower from the oil.
Frying temperature - I find that 334°F is the perfect temperature to fry cauliflower. I don't fry it quite as hot as some other things like french fries because I want it to cook slow enough to cook the cauliflower all the way through. However, don't cook it lower than 325° F or it will absorb too much oil and get soggy instead of crispy.
If you don't have a thermometer - you can test the temperature of your oil by cooking one piece first. You know that you have the right frying temperature if it bubbles vigorously when you first put it in and then the bubbling slows way down after about 2-3 minutes and you have a crunchy golden brown cauliflower nugget that is cooked through.