In a large bowl, combine the ingredients for the buttermilk marinade.
Transfer the cauliflower florets to the marinade and let sit for 20 minutes, stir to cover all pieces.
While the cauliflower is marinating begin combining all ingredients for the flour mixture in a separate large bowl.
Begin heating the oil in a large frying pan over medium heat.
Once the cauliflower is done marinating, transfer the florets to a separate medium sized bowl, reserving the leftover liquid.
In the same bowl that now has the leftover marinade liquid, add in 1 cup of unsweetened almond milk and ¾ cups of all-purpose flour. Whisk to combine.
By now, your oil should be hot enough to begin frying. To test, flick a bit of water in the pan. If it sizzles and pops, it's ready. If not, wait a few more minutes before beginning. It's important that the oil is hot enough before beginning.
Arrange your three bowls in the following order: cauliflower florets (furthest from the stove), liquid batter, flour mixture (closest to the stove).
Use a spoon or tongs to dip the cauliflower pieces into the liquid batter, then into the flour mixture, back into the liquid batter, and into the flour mixture again, then into the hot oil in the frying pan.
Repeat this process for each piece of cauliflower, for as many as you can fit in the pan at once. Rotate the pieces as necessary, browning on each side. Once the fried pieces feel hardened after touching with tongs, it's okay to flip.
Transfer the fried cauliflower from the grease to a plate lined with paper towels to absorb the excess oil.
Let cool for about 5 minutes. Pair with your favorite hot sauce (like Texas Pete). Enjoy!