• Wash the cauliflower, place it on a chopping board and cut it into small florets.
  1 head cauliflower
• In a big bowl, whisk the flour with the garlic powder, salt, black pepper and cayenne pepper. Set the mixture with dry ingredients aside for later.
  6.75 oz 1½ cups all purpose flour, 1 tsp garlic powder, 1 tsp salt, ½ tsp ground black pepper, pinch of cayenne pepper
• Now whisk the eggs in another bowl.
  2 eggs
• Take the cauliflower florets and place them into the eggs, then dip them into the flour mixture. You can use a spoon to help you cover the florets with flour completely.
• Pour a big amount of sunflower oil in a large skillet and heat the oil over medium-high heat. The amount of oil should be enough for deep frying depending on the size of the pan you are using, in our case around 2 cups.
  oil
• Fry the cauliflower until the pieces are golden brown. Remove the cauliflower, place a kitchen paper on the bottom of the dish you are going to be using and place the cauliflower on the paper to drain the oils.

Make The Buffalo Sauce:

• In a small saucepan, over medium heat, melt the butter. Pour in the buffalo hot sauce and stir until they are combined together. Cook for a few minutes until you get a nice thicker mixture.
  6 tbsp butter, 1¼ cups buffalo-style hot sauce
• You can add the cauliflower in the buffalo sauce and coat them or you can serve them with the sauce aside for dipping. Decorate with fresh parsley on top.
  ¼ cup chopped fresh parsley
• These nuggets go perfectly with carrots and celery, and the blue cheese dressing.
  carrots and celery sticks, blue cheese dressing