1. Cut cauliflower into large florets and set aside. In a blender combine cashews and filtered water. Blend until completely smooth. This can take up to 5 minutes depending on the strength of your machine. Only blend for 1 minute at a time. Once smooth and creamy, transfer to a medium bowl and stir in sriracha.

2. In a separate bowl, whisk together flour, salt, old bay seasoning, garlic powder, onion powder, oregano, paprika, cayenne and black pepper. Place a wire cooling rack in a large baking sheet to provide a place for breaded cauliflower to rest. You are ready to begin the breading process!

3. Place bowls with wet and dry mixtures side by side. Use one hand for the wet mixture and your other hand for the dry. This will keep everything as clean as possible. Taking one floret at a time, drop first into the dry mixture and cover completely, tapping off excess. Transfer floret to the wet mixture and drench completely. Transfer back to the dry mix and toss gingerly. Place on prepared rack to rest until frying. Continue for all florets.

4. Pour about 1 inch of oil into a large skillet. Heat oil over medium-high heat for about 10 minutes. Take a wooden spoon and stick handle into the oil. If bubbles come up around the wood your oil is ready. Working with about 5-6 florets at a time (do not crowd your pan), begin to place cauliflower into the oil. Fry until golden brown and then flip and do the same for the other side of the floret. This should take about 4-6 minutes on each side. Once done, place fried cauliflower back on wire rack or on paper towels to drain. Continue to work in batches until all cauliflower has been fried.

5. Chicken fried cauliflower is great served with waffles, rice, veggies or even pasta dishes. You do you.