In a deep fryer heat oil to 350 degrees.

While the oil is heating add salt, sriracha, hot sauce and milk to a medium size bowl. Whisk.

Continue to whisk while slowly sprinkling flour into the liquid mixture about a tablespoon full at a time.

Chop cauliflower into bite size or slightly larger florets.

Add the florets to the batter a handful at a time until the florets are all coated and no batter remains at the bottom. (About ⅓ - ½ of the head).

Once the oil is heated slowly add the coated cauliflower a few peices at a time. DO NOT crowd the florets and do not dump them in batches or they will stick together.

Cook about 5-10 minutes until the florets start to float and turn a nice golden brown.

Remove from oil and place on rack to dry. Immediately add salt to taste.