Rinse cauliflower and dry very well. Cut into florets.
Bring a large pot of water to a boil, and boil florets for 3 minutes. Drain immediately.
In a bowl, add flour, corn flour, and all BBQ seasoning ingredients. Whisk together. Slowly add in 1 cup of water, whisking while pouring. You want a thick pancake like batter. If you have more of a dough, add a little more water at a time up to an additional 1/2 cup.
In another bowl add the breadcrumbs.
Add a cauliflower floret to the wet mixture and move around to coat everything evenly. Let excess batter run off. Next, dip and cover the cauliflower in breadcrumbs.
To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat (About 350 degrees F). Fry the cauliflower in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
Alternative cooking: After coating, air fryer in batches for 7-12 minutes at 425 degrees F or until crispy on all sides.
For the BBQ Sauce
Add oil to a point over medium heat. Add garlic and let saute for 1 minute.
Add the remaining BBQ sauce ingredients and cook until heated through. Remove from heat.
Brush BBQ sauce onto fried cauliflower or use as a dip. *We don't recommend tossing in the sauce as it gets too soggy.
*See post for notes about Top 8 Allergy Free variation and more tips. **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.