First, rinse the cauliflower and trim off the excess stalk and leaves from the bottom.

Cut the cauliflower head into slices about ¾" thick. The ones that will stay most like slices are the ones in the very middle, but try your best! Smaller pieces are absolutely okay too.

In a large shallow bowl, whisk together the flour and all the seasonings.

In another large shallow bowl, whisk together the cashew milk and aquafaba.

Prepare a sheet pan with parchment/plastic wrap/wax paper to place your breaded cauliflower on, then start your assembly line!

First, coat the cauliflower pieces lightly with flour. Then dunk them in the cashew milk/aquafaba mixture. Then back into the flour, being sure to shake off the excess. Repeat with all cauliflower pieces.

Prepare a sheet pan with a cooling rack and/or paper towels for the cooked cauliflower.

Pour the oil in a large frying pan. Be sure that it's not too wide, you want the oil to be about 3" deep.

Heat over medium heat until the oil shimmers and very lightly bubbles from the bottom.

Add in the cauliflower a few pieces at a time. You will cook the big slices for about 4-5 min per side, the smaller pieces will be a little less! Just eyeball it, be sure not to crowd the pan, and cook until breading is nice and golden brown.

Serve immediately on hamburger buns or with sauces for dipping.

*NOTE*: I did not pre-cook my cauliflower as I found that it cooked enough when frying, but if you wish, you can boil the cauliflower for LITERALLY 1-2 minutes just so it's a little more tender. Be careful when breading and frying as it'll be softer!