1 large head cauliflower, cut into bite-sized pieces
1 egg white, whipped until soft peaks form
1 cup Panko breadcrumbs
Canola oil
1 cup Buffalo wing sauce (such as Franks)
1 tablespoon butter
Ranch or blue cheese dressing (optional)
Place the bite-sized pieces of cauliflower in a large bowl. Pour in the egg whites, tossing until all the cauliflower is coated.
Dredge the cauliflower bites in the breadcrumbs and set aside for 5 minutes.
Meanwhile, in a large heavy-bottomed skillet, heat 2 inches of canola oil over medium-high heat.
When the oil is shimmering, drop in the cauliflower in batches and cook (flipping once) until golden brown on all sides (about 5 minutes total).
Remove the cauliflower to a paper towel-lined plate and continue frying the remaining pieces.
Meanwhile, heat the buffalo wing sauce with the butter until it is warmed through.
Place the fried cauliflower in a large bowl and coat with the wing sauce.
Serve with a side of ranch or blue cheese dressing (if using).