by Billy Graham Training Center, Chef Douglas Walls
- Blanch Cauliflower heads for 6 minutes. Then shock with Ice Water
- Mix flour with corn starch, cumin, cayenne, oregano leaves, granulated garlic, celery salt & salt N Peppers
- Mix milk and Hot sauce together
- Dip Blanched Cauliflower in flour mixture, then into milk mixture, then back into flour.
- Fry Cauliflower in Hot Vegetable Oil