Heat 4 inches of canola oil in a pot over medium high heat. Clip a deep fry thermometer on the side and bring oil to 350F, adjust heat to maintain this temperature.

In a large bowl whisk together the flour, salt, garlic powder and cornstarch.

Pour two tablespoons of the beer into a small container, set aside. Add the remaining beer to the flour bowl along with 2 tablespoons water, whisk until combined adding additional water to thin until the batter is the thickness of pancake batter.

Turn the oven to 175F. Place a wire rack over a baking sheet, add the baking sheet to the oven.

One at a time dip the florets into the batter until well coated, then add to the hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to the baking sheet in the oven to keep warm until all cauliflower is done.

Stir together the reserved beer, buffalo sauce, and butter.

Add the deep fried cauliflower to a bowl, drizzle with sauce, toss until well coated, serve immediately.