In a medium bowl, whisk together 1 cup of buttermilk and 1 beaten egg until well combined. Set aside for 5 minutes.

Add 1 pound of cauliflower florets to the buttermilk mixture, ensuring each piece is thoroughly coated. Let soak for about 10 minutes.

In a shallow bowl, combine 1 cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, ½ teaspoon of sea salt, and ¼ teaspoon of ground black pepper. Whisk well.

In a non-stick skillet, heat ½ cup of avocado oil over medium-high heat until shimmering, about 3–4 minutes.

Remove each cauliflower floret from the buttermilk, allowing excess to drip off. Dredge in the cornstarch mixture.

Carefully place the battered cauliflower florets in the hot oil, frying in batches for about 3–4 minutes on each side until golden brown.

Mix together ½ cup of mayonnaise, ¼ cup of sweet chili sauce, and 2 tablespoons of sriracha sauce in a bowl.

Drizzle half of the sauce over the fried cauliflower, tossing to coat. Serve with remaining sauce on the side.