Cut cauliflower into bite size chunks.

Steam cauliflower for approximately 6 minutes, until slightly tender. Drain, then liberally sprinkle cauliflower with salt and pepper.

Heat a large glob (maybe 1-2 cups?) of Crisco in a deep frying pan to around 350-375 degrees. We never actually measure the temperature, but when the oil starts crackling a little it is probably ready.

In three separate bowls, prepare flour, breadcrumbs, and egg. We don’t generally measure this either, but start with about a cup each of flour and breadcrumbs, then add more to bowl if needed. Whisk 4-5 eggs with salt and pepper.

Start by coating cauliflower with flour. Transfer flour-coated cauliflower to egg mixture, then coat well again. Finish the battering process by coating in a layer of bread crumbs.

Drop cauliflower into oil, then fry for 2-3 minutes on each side until golden brown and crispy on all sides.

Let cauliflower cool and drain for a few minutes on a plate covered with a paper towel.

To make buffalo sauce, mix blue cheese dressing with hot sauce to taste. (We like it about 60/40)

Serve immediately. Leftovers will keep in the refrigerator up to 3 days. Reheat in the oven at 350 degrees for 10 minutes or so.