In a large bowl, cover your cauliflower (that has been rinsed, dried, and cut into chunks) with buttermilk and let sit for at least 10 minutes.
In a small bowl beat 2 eggs and in pie dish (I like the size and depth for dredging) mix your flour, seasonings, and baking powder.
From your buttermilk, take the cauliflower and dredge in your flour mixture, then in your egg, then back in your flour. As your doing this, make sure to shake off excess of each step. You don't want it overly coated or it will fall off your cauliflower when or after cooking.
You can dredge all of your cauliflower and then move onto the next step or work in batches, dredging each batch as you go. I fried 6 cauliflower at a time to leave room and heat for a good crunch!
Warm olive oil in large pot over medium heat. You want the olive oil around 1 inch deep.
In batches, fry your cauliflower using tongs to flip and make sure all your sides are golden.
When your cauliflower is finished, rest on a plate lined with paper towels to soak up any excess oil.
Add your crunchy cauliflower to a large bowl and pour your honey garlic, or sauce of choice, over and mix to coat well. Top with green onions and make sure you get some before someone sneaks in and eats it all! These will disappear quickly!