In a medium sized bowl, whisk together milk, eggs and hot sauce and set aside.
Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper and garlic powder to a large container with a lid (I used tupperware) and shake to mix well.
Dip each piece of cauliflower into seasoned flour and then into hot sauce-egg mixture and then coat again with flour. Allow coated cauliflower to rest to allow flour-mixture to set.
Heat 2 – 2 1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat to fry the cauliflower.
Cook the pieces of cauliflower until the crust is crisp and completely golden brown.
Remove cauliflower from oil and place on paper towels or rack to drain. Finish cooking all of the cauliflower.
Once all the pieces have drained, transfer to a baking sheet and finish cooking in the oven for about 10 minutes to ensure the cauliflower is cooked completely inside.
