Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.

Wash and cut the cauliflower head into bite-sized pieces or florets.

Mix all the dry ingredients in a large bowl (flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper) until well combined.

Add the milk and vinegar mixture to the large bowl and stir again. Set aside.

Heat the oil in a large skillet until it reaches 350°F (180°C). 

Dip each floret into the batter and coat evenly. Shake off the excess and fry the florets for 3-5 minutes or until golden brown and crispy.

Drain the pieces on a wire or paper towels. Let them cool for at least 5 minutes before serving.

Serve your fried cauliflower recipe immediately with vegan protein like baked tofu, seitan, tempeh, or even fried tofu. You can also serve it with your favorite sauce.

Keep the leftovers in an airtight container in the fridge for up to 5 days.