• 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 ½ 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˚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.

  To Air Fry: After coating, air fry in batches for 7-12 minutes at 425˚F or until crispy on all sides. Do not overcrowd

  To Bake: Preheat oven to 425˚F. Place coated florets on a baking sheet and place in the oven for 25 minutes. For extra crisp, add sauce and then bake for another 5-10 minutes.

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.