To make the ranch dressing, whisk all ingredients in a medium-sized bowl. You can store this in a large mason jar in the fridge. Feel free to adjust the ratios to your taste! I enjoy the herbal quality that Penzey’s mural of flavor spice blend adds, but it isn’t necessary if you don’t have it already in your kitchen!
For the cauliflower, begin by mixing all the herbs and spices in a large bowl or gallon plastic bag.* Add the buttermilk in and stir thoroughly.
*I used a plastic bread bowl that my grandmother gave to me. It has a top on it, so it is perfect for battering veggies (and rising bread dough).
Coat the florets in the buttermilk mixture. I put the lid on the bowl and shook it around, but you can accomplish this with your hands or a spatula. Be sure to generously coat each piece. Then, set this bowl aside, allowing the cauliflower to “marinate”.
In a second bowl combine the flour with 1/4 teaspoon of salt. Measure out 3 tablespoons of the buttermilk-spice mixture and blend it into the flour until it has a crumbly texture.
Test if the oil is ready by dropping a bit of batter into the pot. If it sputters and bubbles, it’s time to fry! Fry the coated florets in batches, replenishing the oil as needed. Give each batch about five minutes to cook the cauliflower and get golden and crispy! Set them aside to cool and drain on a paper towel.