Cut and break down cauliflower into 1 to 1-1/2 inch florets.
In a gallon-sized plastic zip-top bag, add the cauliflower florets along with the next 4 ingredients. Seal the bag and turn to fully coat. Place in the refrigerator to marinate for 30 minutes, or up to a day in advance.
Combine the breading mix ingredients into large bowl, and stir to combine. Remove cauliflower florets from the marinade and individually toss them in the breading mixture to coat. Set aside on a separate plate until ready to fry.
Heat oil in a cast iron skillet or pot until 350F or a cube of bread is sizzling when dropped into the hot oil. Add cauliflower pieces to the hot oil, keeping separated and not crowding the pan.
Cook 1-2 minutes per side, or until turned a crispy golden brown. Remove from hot oil using a spider or slotted metal spoon. Drain on paper towels. Season with a sprinkle of salt while still hot.
Melt the butter and stir in the hot sauce until well incorporated.
Toss the fried cauliflower in the sauce until well coated. Serve hot.