In a large bowl, whisk together the flour, garlic powder, onion powder, baking powder, salt, and black pepper. Set aside.

In a separate small bowl, combine the milk and hot sauce.

Into a large deep skillet over medium-high heat, pour in enough oil to submerge the cauliflower halfway. Line a large plate with paper towels.

Test if the oil temperature is hot enough: Sprinkle a pinch of salt into the oil; if it sizzles and bubbles immediately, the oil is at the right temperature for frying.

Dip each piece of cauliflower first into milk, then into the flour mixture, turning to coat completely. Gently shake off any excess flour and repeat the process by dipping the cauliflower a second time into the milk and again in the flour for a double batter coating.

Work in small batches and gently place the coated cauliflower pieces in the pan. Cook for 1-2 minutes on each side, using a pair of tongs or a slotted spoon to turn the cauliflower, frying until golden brown. Transfer the cooked cauliflower to the paper towel-lined plate to drain any excess oil. Repeat with the remaining cauliflower. Serve warm.