1teaspoondiamond kosher salt (if using any other salt, use half the amount)
scant 1 cup (7 oz)2% milk
1head cauliflower, cut into florets
2-4tablespoonsavocado oil, (canola or vegetable oil also work)
Preheat oven to 400. Side note: You can get away with just pan frying the cauliflower if you cut them into very small bite-size florets.
In a large bowl (that can fit all of the cauliflower), add in cassava flour, paprika, garlic powder, salt, pepper, and milk. Whisk vigorously to combine and create a smooth batter.
Add in cauliflower florets and toss with tongs to throughly coat as best as possible.
Heat a large oven-safe skillet (I use my largest one which is about 12'') over medium to high heat. Add in oil- it should be enough to coat the entire bottom of the pan generously.
Once hot, add in cauliflower one by one- do not stack any cauliflower. Let cauliflower sit for about 3-5 minutes, until golden brown on the bottom. Flip each floret and let sit for another 3-5 minutes without touching. At this point, they should not stick to the bottom of the pan and be golden brown. If you notice they are sticking, add more oil or wait a bit longer for it to properly fry.
Place in oven for about 5-7 minutes, until cauliflower is tender and cooked through. The time will vary depending on exactly how long you fried the cauliflower and how big the florets are. The only way to truly test it out is by tasting it.
Add buffalo sauce and toss right before serving. This is best served right away so it stays crispy.