- Preheat the oil in a deep fryer or a heavy-bottomed 4 quart pot to 350°F (175°C). If using a pot, fill the pot with at least 3 inches of oil.
- While the oil is heating, whisk together the Kikkoman® Karaage coating mix and water in a large bowl until smooth.
- In a small bowl, make the Sriracha Buffalo Sauce by whisking together the Kikkoman® Sriracha Sauce, Kikkoman® Sweet Chili Sauce, and melted butter. Set aside.
- Toss the cauliflower in the mixture of Kikkoman® Karaage coating mix and water. It’s okay if some parts are not fully coated.
- If not using an oil thermometer, check if the oil is hot enough by placing a drop of batter in the oil; the batter should sizzle quickly up to the surface. Fry the battered cauliflower for 3.5 minutes, or until golden and crispy. Remove cauliflower from the fryer with tongs or a slotted spoon and place them on a wire rack or paper towel lined plate to allow the excess oil to drain off.
- In a large bowl, toss the fried cauliflower with the Sriracha Buffalo Sauce.
- Plate cauliflower and top with a drizzle of ranch or blue cheese dressing.
Optional: Serve cauliflower on a bed of lettuce, shaved carrots, shaved celery stalks, and celery leaves.
