Step 1

Cut cauliflower into medium-sized florets as uniform in size as possible. In a small bowl, combine salt, paprika, garlic powder, black pepper, onion, and oregano.

Step 2

In a large bowl, toss the cauliflower florets with half of the spice mixture. Stir well to coat. Reserve remaining spice mixture.

Step 3

Dry Dredge: In a medium dish, combine the flour, cornstarch and baking powder. Stir in remaining spice mixture to combine with flour.

Step 4

Milk Dredge: In a separate medium dish, whisk together the milk and beaten egg.

Step 5

Heat vegetable oil to 375°F in a large, deep sided stock pot. Use enough oil to deep fry the cauliflower (24-32 ounces depending on size of pot). Meanwhile,

Step 6

Beginning with the milk dredge, dip cauliflower pieces to coat, then dip into flour mixture to lightly coat. Repeat with milk then flour mixture again to cover. Place prepared/battered cauliflower florets on a large sheet tray while finishing remaining pieces.

Step 7

Continue dredging method (wet, dry, wet, dry) until all florets are coated. This may require 2 sheet trays.

Step 8

When oil is ready at 375°, fry florets for 3.5-4 minutes, until golden brown. Work in small batches of 5-7 pieces to avoid overcrowding the pot. Stir them occasionally to avoid sticking. Place fried pieces on a large sheet tray with a cooling rack to dry.

Step 9

Maintain oil temperature at 375° throughout cooking. Repeat frying until all florets are cooked.

Step 10

Enjoy hot with favorite sauce or freeze for later.

Step 11

Spread fried cauliflower bites on a sheet tray and freeze for 30 minutes. Place frozen bites in a freezer bag/container and keep for up to 1 month.

Step 12

Reheat frozen fried cauliflower on 425°F for 10 minutes until crispy and heated through.